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- 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
Directions:View on Epicurious
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