Roasted Sweet Potato Roasted Poblano Peppers and Tomato


Roasted Sweet Potato Roasted Poblano Peppers and Tomato
This sweet potato salad has both great looks and great flavor. The roasted chili is fantastic in this recipe.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
1601 calories
256 g
0 g
60 g
21 g
8 g
1391 g
703 g
65 g
0 g
50 g
Nutrition Facts
Serving Size
1391g
Amount Per Serving
Calories 1601
Calories from Fat 529
% Daily Value *
Total Fat 60g
92%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 43g
Cholesterol 0mg
0%
Sodium 703mg
29%
Total Carbohydrates 256g
85%
Dietary Fiber 39g
157%
Sugars 65g
Protein 21g
Vitamin A
3257%
Vitamin C
282%
Calcium
42%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 Pounds Sweet Potato, peeled, cut 1" cubes
  2. 1T Olive Oil, for roasting
  3. 1 Fresh poblano Chiles (about 4 ounces total), seeded, diced.
  4. 1/4c Green Onions, thinly sliced diagonally (about 2)
  5. 1/4c Fresh Italian Parsley, loosely chopped
  6. 2T Honey
  7. 1 Lemon
  8. 1 Lemon Zest
  9. 1T Fresh Rosemary, chopped
  10. 1T Shallot, minced
  11. 1t Dijon Mustard
  12. Dash of Worcestershire Sauce
  13. 1/4c Olive Oil
Instructions
  1. Coat sweet potatoes with olive oil and roast at 400 degrees until golden on edges. About 30 min. Fire fresh chile over open flame and cover in bowl and let steam. 20 min later, remove charred skin and core/seeds. Combine the remainder of the ingredients into bowl. Add fire chilies and roasted peppers. Enjoy!
Notes
  1. You could use canned green chills in place of the poblano pepper.
beta
calories
1601
fat
60g
protein
21g
carbs
256g
more
http://www.chefdarreneads.com/

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