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SERVES:
8-10 as a side

INGREDIENTS:

4 medium sweet potatoes (see hints below)
4 ears corn, kernels removed
1 small onion, peeled and diced
2 small jalapeno peppers, deseeded and finely minced
oil as needed for sauteing veggies
1/2 stick butter
salt and pepper to taste

PROCEDURE:

Peel 4 medium sweet potatoes and cut them into 1-inch cubes and then cook them in a simmering pot of salted water.

Once the sweet potatoes are going along, take a minute to remove the kernels of corn from 4 ears of corn, dice 1 small to medium sized onion and deseed and finely mince 1 - 2 jalapeno peppers depending on how spicy you like your food.

While the sweet potatoes are cooking along, add a splash of olive oil or vegetable oil to a large saute pan on medium high heat and saute the onion until that softens up.
At that point add the corn and jalapeno pepper and cook those along for 3-4 minutes and turn the heat off.

Keep your eye on the sweet potatoes. You want them be cooked all the way through and then drain them really well, add a half stick of butter and mash them up and season them with salt and pepper, add the corn and jalapeno mixture and they're good to go.

HINTS:

This recipe is easy to cut in half for serving 4-5 instead of 8-10.

If you had the time you could bake the sweet potatoes, unpeeled, in a 375 degree oven until soft for a deeper, sweeter flavor. Peel after baking.