Sweet Potato and Poblano Home Fries



Serving size

about 1 cup
60 Minutes

This recipe can easily be multiplied and leftovers are pretty good. Reheat gently.

Sweet Potato and Poblano Home Fries


1 medium Poblano Pepper
1 tsp. Olive oil
1 medium White onions (diced)
8 ounce Sweet potato (yams) (1/2 inch dice)
1/2 tsp. Paprika
1/4 tsp.. Ground cumin
1/4 tsp. Salt
1 to taste Black pepper


Preheat the oven to 325°F.

Place the pepper in the oven and roast, about 30 minutes, until the outside is charred.

Place the roasted pepper in a paper bag and fold over the top, then allow to cool for ten minutes. After ten minutes, the roasted skin should slip off easily. Seed the peeled poblano and dice.

Place the olive oil in a medium saucepan over medium-high heat. Add the onions and cook until they begin to caramelize, about 7-10 minutes.

Add the diced yams, toss well, and cover. Cook for about ten minutes over medium-high heat, stirring occasionally, until the yams are slightly tender.

Add the poblano peppers, the paprika, cumin, salt and pepper and stir. Recover and allow to cook for another 5-10 minutes, stirring occasionally, until the yams are soft.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a fairly spicy recipe, so if you like your food a little milder, substitute half a roasted green bell pepper for half of the poblano pepper. The key to making home fries like those you get at a restaurant is to use a little bit of oil and a moderately hot pan. After caramelizing the onions and adding the potatoes I reduce the heat slightly and cover. The steam helps increase the heat and cook the potatoes through. If you stir only about every three minutes, the bottom layer of the potatoes will brown nicely but not stick to the pan. Toss them, pat down slightly, cover, and repeat.

Keep a close watch on this dish in the last ten minutes or so of cooking, as you want the onions, peppers and sweet potatoes to caramelize, but not burn.

"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart."

C.S. Lewis