I let out a little yelp when I saw sweet potatoes at the farmers market. They are pretty rare here because of our rocky soils and our short growing seasons. It's a shame though. Sweet potatoes are so flavorful! I think the farmer selling them must be a big fan too.
1 medium onion, diced
2 large baked sweet potatoes, peeled, diced
1 c. lentils
1/2 package of silken tofu, crumbled (optional - adds some moisture)
1 c. frozen corn
2 T. canola oil
salt and black pepper to taste
Cook the onions in 1 T. canola oil over medium heat until translucent. Add 1 T. canola oil along with the sweet potatoes, salt and pepper. Mix and then let it cook for 5 minutes with out stirring. Repeat until the potatoes have nice crusty, golden edges. Add additional canola oil as necessary
In the mean time cook the lentils in 3 c. simmering water for 15 minutes or until tender. Drain the cooked lentils. When the potatoes are ready, add the lentils, silken tofu, and corn. Cook for 5 minutes without disturbing, stir, cook for 5 minutes without disturbing. Eat!