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Steps
1
In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
2
Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
3
In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.
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Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones. Two medium sweet potatoes or half of a small butternut squash will give you 2 cups of cubes.
This pot pie is almost complete all by itself, but a salad of melon slices and orange segments drizzled with honey adds a finishing touch. For extra flavor, stir a small amount of cinnamon into the honey.
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