Ingredients
2 sweet potatoes
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
1 cup frozen corn
2 red bell peppers chopped

Instructions
Bring a medium-sized pot of water to a boil. Peel and cut the sweet potatoes into small chunks. Add the sweet potatoes to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Sauté until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.

Sauté the peppers in a pan with a little olive oil. Add the corn to the peppers and sauté until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.