INGREDIENTS
2
lbs sweet potatoes (cut into thirds - leave skins on)
2 tbsp
butter
Salt and pepper
2
teas smoked paprika
1
teas ground cumin
1/4
teas cayenne
1
lbs pork chorizo
1/4 cup
white wine
1
small onion (chopped)
2
small sweet peppers (minced)
2 cups
frozen corn kernels (thawed)
Additional Tabasco as needed