• Sweet Potato Salad with Roasted Poblano, Corn & Chipotle Chiles

     Sweet Potato Salad with Roasted Poblano, Corn & Chipotle Chiles
    Prep time:
    Cook time:
    Total time:
    Serves: 8
    • 2 lbs sweet potatoes, peeled and diced small
    • 1 large poblano or green pepper
    • 1 Tbsp olive oil
    • 1 cup corn
    • 1 Tbsp olive oil
    • 2 Tbsp sherry vinegar
    • 2 Tbsp honey or agave nectar
    • 1/2 tsp adobo sauce from canned chipotle chile
    • 2 cloves garlic, minced
    • 2 green onions, chopped
    • 1/4 tsp dried sage
    • 1/8 tsp dried thyme
    • 2 Tbsp fresh cilantro or fresh basil, chopped
    • Salt & pepper, to taste
    • Garnish with cilantro or basil
    1. Cook the sweet potatoes in boiling salted water until barely soft or steam for about 10 minutes.
    2. Move oven rack close to the broiler, set oven on broil. Slice the pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips.
    3. In a non-stick skillet, heat 1 Tbsp olive oil on medium high until shimmery. Add the corn and cook, stirring often, until the kernels turn golden brown. (It’s fun! Some kernels just might pop!)
    4. Meanwhile, collect remaining ingredients in a large bowl. Stir in the cooked sweet potatoes, roasted pepper and roasted corn. Taste and adjust seasoning if needed.
    5. To serve, transfer to a serving bowl to serve at room temperature, otherwise refrigerate to serve later but do return to room temperature. Garnish the salad with a sprinkle of chopped cilantro or basil.
    Serving size: 1 Calories: 129 Fat: 2g Carbohydrates: 26g Sugar: 4g Sodium: 12mg Fiber: 3g Protein: 2g
    Nutritional values are estimations, not exact values

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