Indian Corn Colored Potatoes

Take your cue from the traditional holiday Indian corn decor and create a multi-color Thanksgiving potato side dish.

Ingredients

• 1 lb. purple Hawaiian Sweet or Peruvian Potatoes, peeled, cut into 1-inch cubes
• 1 lb. Yukon Gold Potatoes, peeled, cut into 1-inch cubes
• 1 lb. orange sweet potatoes or yams, peeled, cut into 1-inch cubes
• 3 tablespoons melted butter
• pinch of salt and pepper

Directions

• Place potatoes and yams in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Drain potatoes and yams of water.
• Transfer to a serving dish and spoon melted butter over the top along with a pinch of salt and pepper. Toss gently to coat and serve warm.

  Makes 6 servings