Mexican Sauteed Vegetables with Turkey Sausage

We had mixed feelings about this dish.  To start out, it’s different, but as you continue to eat it, it tastes very good.  I would make this again.  My husband liked it enough to eat leftovers of it, but not enough to request that I make it again.  The yams add a surprising sweet taste to this spiced up Mexican dish.  I do like the flavors together and would recommend making it.  It was a very fast and easy dish to make.

MEXICAN SAUTEED VEGETABLES WITH TURKEY SAUSAGE

Serves 4

8 oz turkey sausage, sliced into bite-size pieces
1 garlic clove, minced
1 cup sliced onions
1 cup yams, cut into bite-size cubes
1 cup sliced yellow squash
1 medium green pepper, chopped
1 cup vegetable broth, divided
½ cup frozen corn
2 medium tomatoes, chopped
2 tsp cumin
2 tsp chili powder
¼ tsp salt

In a large pan over medium-high heat, cook the sausage until no longer pink in the middle, approximately 10 minutes.

Remove sausage from the pan and set aside, draining off any oil.  Return the pan to the heat and add the garlic, onion, yam, squash, green pepper and ¼ cup of the vegetable broth; cook until the onions soften, about 10 minutes.

Stir in the corn, tomatoes, cumin, chili powder, salt and remaining broth. Cover and simmer until yams are cooked through, about 5 minutes.  Stir in the cooked sausage and heat through.