Corn and Cranberry Succotash

Ingredients

2 tablespoons olive oil

2 cups diced sweet potato

3 cups frozen shelled edamame, thawed

3 cups cooked corn (roasted, boiled, or thawed frozen corn)

1 cup frozen cranberries, thawed

1 cup vegetable stock, gluten-free

2 teaspoons kosher salt

3 tablespoons finely chopped fresh sage

Preparation

Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.

Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is absorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.