This Sweet Potato and Corn Succotash is a colorful, Southern-inspired side dish made with tender sweet potatoes, fresh corn, and smoky spices. Naturally gluten-free and ready in 30 minutes!
Looking for a vibrant, veggie-forward side dish that’s bursting with flavor and easy to make? This Sweet Potato Succotash is a colorful twist on the classic Southern favorite. Traditionally made with lima beans and corn, succotash gets a bold upgrade here with roasted sweet potatoes, fresh corn kernels, and smoky spices that bring depth and warmth to every bite.
We almost always have sweet potatoes on hand during the colder months of the year, but I’m always looking for a new way to enjoy them. Sweet Potato Fries and Lentils with Sweet Potatoes are also favorites!
Why You’ll Love this Sweet Potato Succotash
- Naturally sweet & savory: Roasted sweet potatoes and fresh corn caramelize beautifully, creating a rich, satisfying base.
- Quick & easy: Ready in under 30 minutes with minimal prep.
- Versatile: Serve it as a side, taco filling, or even a warm salad!
- Diet-friendly: Gluten-free, dairy-free, and vegan-friendly.
Ingredients
- Sweet potato: As the name suggests, it’s naturally sweet as well as a great source of fiber and other nutrients.
- Corn: Cut it from the cob or use a bag of frozen corn for sweet bursts of flavor.
- Red onion: Adds color and mild onion flavor that slightly sweetens once cooked.
- Herbs & spices: Smoked paprika, cayenne, salt, fresh scallions, and parsley add a blend of smoky and fresh flavor.
How to Make
Step 1. Start by preparing your produce. I like to cut corn straight form the cob.
Step 2. Then cut your sweet potato and dice your red onion.
Step 3. Add veggies to a large skillet with some olive oil, and add in the spices.
Step 4. Toss together, and sauté until cooked and caramelized.
Stir in the scallions, and top with fresh parsley. Serve and enjoy your Sweet Potato and Corn Succotash!
More Veggie Dishes
- Roasted Vegetables with Tahini Lemon Sauce
- Italian Herb Roasted Broccoli
- Zucchini and Green Bean Sauté
- Minestrone Soup
- Garlic Roasted Vegetable Pasta
Eat It, Like It, Share It!
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As always, this succotash is just a method that would work well with anything you have on hand from red peppers to Yukon golds. Get creative and make it your own!
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Ingredients
Video
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add sweet potatoes, onion, corn, salt, smoked paprika and cayenne. Cover pan and sauté veggies until softened, stirring occasionally, about 5-6 minutes.
- Remove lid and stir in scallions and parsley. Check sweet potatoes for doneness before serving.
Nutrition
Frequently Asked Questions
Traditional succotash is usually a mix of lima beans and corn, with onion, bell pepper, and spices mixed in.
Soaking any kind of potato before cooking will help remove excess starch, but you don’t have to soak them before cooking.
Sweet potatoes are considered a nutrient dense food. They are a great source of fiber, potassium, vitamin C, and magnesium, as well as being a complex carb.
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