Bread and Roses partnered with Chef Antwon Brinson to bring a four part series called Cooking with Seasonal Healthy Produce. This is the first of the four videos. Check out the other four cooking videos here
For the first video Chef Antwon Brinson is showing us how to make Sweet Potato Succotash. This is a fantastic recipe to add to the table for any holiday meal this fall. He also teaches us about the different kinds of peppers, how to use a knife safely, and how to set up your kitchen to facilitate your cooking!
Keep following for the rest of the Cooking with Seasonal Healthy Produce series!
Each class you will learn new techniques, new flavors, and new spices as well as tips and facts to help you in your culinary journey.
Sweet Potato Succotash
Chef Antwon Brinson
Ingredients:
2 tbsp olive oil
2 each sweet potatoes
2 each large potatoes
2 tbsp olive oil
1 cup yellow onion, chopped
1/2 cup yellow pepper, medium diced
2 cloves garlic, chopped
1 each corn, kernels, only
1/4 cup lima beans
1/4 cup tomato- small dice
1 tsp sugar
1 tsp salt
Black pepper as needed
Instructions:
Stage #1
Preheat your oven to 400
Using a baking tray, add your potatoes and sweet potatoes.
Coat all with olive oil and season with salt and pepper.
Place in oven and roast for about 15 minutes or until tender.
Remove and allow to slightly cool, for about 8-10 minutes.
Once potatoes are cool, remove the skin and cut into small dice.
Stage #2
Add 2 tablespoon olive oil over medium-high heat in a skillet. Add bacon (optional) allow to cookout until golden brown. Note: sub bacon for 2 tbsp olive oil. Add onions, garlic, and yellow pepper, allow to cook out until soft, about 3 minutes. Add the corn kernels, lima beans, tomato, and sugar. Cover and cook for about 10 minutes until the corn is softened. Note: If mixture gets dry, add 1 to 2 tablespoons of water to the pan
Stage #3
Add diced potatoes to the pan. Mix well Allow mixture to cookout for about 5-8 minutes. Adjust seasoning with salt and pepper. Finish dish with pickled jalapeno, cilantro, and parsley.
Serve and Enjoy!