Photo: Beth Dreiling-Hontzas, Ralph Anderson; Styling: Missie Neville Crawford
Prep Time
42 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Sauté ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper.

Step 2

Note: We tested with Birds Eye Steamfresh Super Sweet Corn.

Step 3

Note: Nutritional analysis does not include arugula or poached egg.

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