Sweet Potato and Poblano Home Fries
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied and leftovers are pretty good. Reheat gently.
Ingredients
| 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 |
Instructions
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.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
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.