Sweet Potato Hash

1 large or 2 small sweet potatoes, peeled and quartered
1 T. chili pepper oil
11 oz. can southwestern style corn with black beans and peppers, rinsed and drained
½ cup sour cream
2 T. salsa
3 medium avocados, peeled, pitted and sliced
Fresh cilantro leaves for garnish

Bake sweet potatoes until tender enough to chop. Cool slightly, cut into chunks, sprinkle lightly with salt. In large skillet, heat oil. Add potatoes, cook until browned, add corn to skillet. Cook until tender. Stir together sour cream and salsa. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce and cilantro.

Chili Pepper Extra Virgin Olive Oil

Pleasantly hot! Delicious roasted chile pepper flavor with extra virgin olive oil. Perfect for those dishes you want to kick up a notch! Great marinade, add to pastas, eggs, seafood. Ole'! We love it on pasta, pizza and grilled meats....