Sweet Potato Hash

1 large or 2 small sweet potatoes, peeled and quartered
1 T. vegetable oil
1- 11 oz. Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 c. sour cream
2 T chipotle salsa
3 medium avocados, peeled, pitted and sliced
fresh cilantro leans and chili powder (optional)

1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power 5-8 minutes or just until tender enough to chop. Cook slightly; cut into chunks. Sprinkle lightly with salt.

2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crips-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.

3. Meanwhile, stir together sour cream and chipotle salsa.

4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantr and sprinkle chili powder.