1.5lbssweet potatoescubed into ½ inch pieces (about 5 cups, or 2 medium-large sweet potatoes)
1 14-ozcan kidney beansrinsed and drained (or beans of your choice)
114-ozcan corn, rinsed and drained (or about 1-1.5 cups frozen corn)
juice of 1 lime(about 2 tablespoons)
2tablespoonschopped chives or cilantro for garnish
Prepare all the ingredients: rinse and chop the sweet potatoes, dice the onion, drain and rinse the kidney beans and corn. Clean the shrimp.
In a medium bowl, combine the cleaned shrimp with 1 teaspoon of Cajun seasoning. If your Cajun seasoning doesn't have salt, add a generous pinch of salt. Stir well. In a large skillet heat 1 tablespoon of olive oil, and then add the shrimp. Cook shrimp about 2-3 minutes on each side, or until fully cooked. Set aside onto a clean plate.
Heat 2 tablespoons of olive oil to the same skillet and add the diced onion and cubed sweet potatoes, and the rest of the Cajun seasoning and stir well (or add a little bit of Cajun seasoning if you're afraid of the spice).
Cook over medium heat for about 15 minutes, or until the sweet potatoes are full cooked, stirring frequently to prevent burning. Cover the skillet with a lid when not stirring to keep the heat in so the potatoes cook faster.
When the sweet potatoes are cooked, add the kidney beans and corn, and stir well. Allow to heat through for 2-3 minutes, and then add in the cooked shrimp and lime juice. Stir well. Remove from heat and garnish with chopped chives or cilantro.