Ingredients
Units
Scale
- 1 Tbs. oil
- 1 large onion chopped (1 cup)
- 2 c. cubed sweet potatoes, peeled but raw
- 1 jar 16 oz. salsa (2 cups)
- 1/2 c. water
- 1/4 tsp. ground cinnamon
- 1 small can corn or a cup of frozen corn
- 1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans
- Follow directions to make a half batch of soaked cornbread.
Instructions
- Heat 1 tablespoon oil in a 4 quart Dutch oven over medium-high heat.
- Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in sweet potatoes, salsa, water and cinnamon.
- Heat to boiling; reduce heat.
- Cover and simmer 20-25 minutes or until sweet potatoes are tender.
- Stir in corn and beans.
- Make a half batch of cornbread. Drop by large spoonfuls onto vegetable mixture.
- The original recipe said: Cover and simmer about 15 minutes more or until toothpick inserted into center of dumplings comes out clean. I decided to turn my oven on to 400 degrees and bake the whole pot for 15-20 minutes, and it was much more effective.
Notes
Serves 5-6
Cost: $3-4.00
Thanks to my Aunt Karen and cousin Ashley for sharing their recipe.