SERVINGS: 4 PREP: 20 MINUTES TOTAL: 20 MINUTES

3 tablespoons butter
1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam)
1 to 2 tablespoons fresh lemon juice, divided
1 yellow bell pepper, 1/2-inch dice
1 cup frozen corn kernels
1 tablespoon chopped fresh tarragon

3 tablespoons butter 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam) 1 to 2 tablespoons fresh lemon juice, divided 1 yellow bell pepper, 1/2-inch dice 1 cup frozen corn kernels 1 tablespoon chopped fresh tarragon

Melt butter in large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Sauté, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.