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Roasted Sweet Potato with Blackened Corn


This is one of my favorite ways to eat sweet potatoes.

When I buy a bag, I cut them in half and roast them.

They can be used for so many different things, but serving with chopped veggies is an easy way to make them into a quick meal.


You can use any veggies that you prefer.

This time I used kale, green peppers, and tomatoes.



To add some interest, I decided to add blackened corn.


The veggies were dressed with cumin maple dressing, and generously placed on top of the potato.


Since I had some leftover, I was even able to make lunch for tomorrow!

Roasted Sweet Potato with Blackened Corn

cumin maple dressing
– 1 tablespoon maple syrup
– 1 tablespoon white vinegar
– 1 tablespoon canola oil
– 1/2 teaspoon Dijon mustard
– salt and pepper
– cumin
1 cup chopped kale
1/2 cup chopped green pepper
1 roma tomato, chopped
1/2 cup corn, sauteed in canola oil until slightly blackened
1/2~1 roasted sweet potato (cut in half, roast at 400F in the oven until cooked through, salt and pepper)

1. Make dressing. Combine all the ingredients and mix well.
2. Dress the vegetables with the dressing.
3. Place the vegetables over a roasted sweet potato.


A few photos from the city…

It was a bit windy but a warm day, and Terry and I enjoyed a long walk this afternoon.

Can’t wait to do this everyday once the days are longer and we can go for a walk after work.


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