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A bowl of sweet potato succotash sitting on a tea towel.

Easy Sweet Potato Succotash

Kaleena Martinez
Cozy, colorful, and anything but boring, this gluten free, dairy free Sweet Potato Succotash is the perfect side dish for any meal or season.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 people

EQUIPMENT NEEDED

  • Large pan

Ingredients
  

  • 1 large sweet potato
  • ½ can corn
  • ½ bell pepper
  • ½ small onion
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder

Instructions
 

  • Chop your sweet potatoes into half-inch pieces. Keep them close in size so they cook evenly.
  • Heat a large pan over medium heat with avocado or olive oil.
  • Add sweet potatoes and sauté for 3 minutes.While that’s going, dice your bell pepper and onion.
  • Cover the pan and continue cooking the sweet potatoes, stirring every 2 minutes for about 8 minutes.
  • Once the potatoes are just about fork-tender, toss in your bell pepper, onion, corn, and seasoning. Cook for 2-3 more minutes. If the pan starts to look dry or things are sticking, splash in a bit more oil, broth, or even a little butter or ghee.
  • Serve with your favorite main dish.

Notes

Substitutions
Sweet potato- You can use any type of potato in this recipe.
Bell pepper- Pablano or jalapeno peppers would be great for a little extra spice.
Onion- Any kind of onion will work. Red, white, sweet, or even green onions. If you use green onions, wait till the end to add them.
Corn- I use canned corn, but you can use frozen or fresh if you'd like. You can omit the corn if you want to keep this dish Paleo or Whole30 friendly.
Seasonings- One of the best things about this recipe is that you can make it your own by using whatever seasoning you like!
Tips
    • Want some crunch? Toss in chopped pecans, pumpkin seeds, or sunflower seeds before serving.
    • Mushy sweet potatoes? If your sweet potatoes are turning into mush, try cutting them smaller and cooking them separately.
    • Feeling dry? A splash of broth, oil, or ghee at the end works wonders.
    • Meal prepping? Store your potato/pepper/onion mix separate from the corn and combine when reheating to keep the texture just right.
Storing and reheating
Storing: Let everything cool before packing it up. Store in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze it for up to 2 months, just know the texture softens a bit. I portion mine out into single servings so I can reheat them without thawing the whole batch.
Reheating:
    • Stovetop (Best choice): Add to a skillet with a little broth or oil and warm it over medium heat. Stir occasionally until heated through.
    • Microwave (Quick fix): Pop it in a bowl, cover with a damp paper towel or lid, and microwave in 30-60 second bursts until warm.
    • Oven (Batch method): Preheat to 350°F, toss your succotash in a baking dish, cover with foil, and bake for 15–20 minutes.

Nutrition

Calories: 132kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 341mgPotassium: 454mgFiber: 4gSugar: 7gVitamin A: 12698IUVitamin C: 25mgCalcium: 33mgIron: 1mg

*nutrition information is an approximate

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