Roasted Sweet Potato Poblano Salad

Photo: Telegram.

Roasted Sweet Potato Poblano Salad

By The Raleigh Telegram

RALEIGH – At a recent visit with the “Got To Be NC” booth organized by the North Carolina Department of Agriculture, we tasted a fantastic concoction that may surprise regular diners who normally see sweet potatoes served as a sticky, whole dish such as a candied yam or other presentation.

However, the roasted sweet potato poblano salad that we tried at their booth has an amazing variety of flavors that aren’t too sweet and have a beautiful presentation.

Sweet potato are a big crop in North Carolina, so you shouldn’t have a hard time sourcing the ingredients for this tasty dish from your local farmer’s market or roadside stand.

ROASTED SWEET POTATO POBLANO SALAD

–2 large poblano peppers

–2 large sweet potato

–3 tablespoons olive oil

–2 teaspoons cumin

–1/2 teaspoon salt

–1 bunch of cilantro, chopped

–14 ounces of black beans, rinsed and drained

–1 cup frozen corn kernels, thawed

–1/4 cup diced red onion

–3 tablespoons freshly squeezed lime juice

DIRECTIONS

1. Preheat broiler to high. Line the baking sheet with foil. Spray peppers with non-stick spray. Place on baking sheet 4 inches below broiler. Roast peppers until skins are blistered and black, about 15 minutes on one side and 5 minutes on the other side. Remove peppers to a bowl, cover with plastic wrap and set aside to cool

2. Set oven to bake at 400 degrees F.

3. In a mixing bowl, combine sweet potatoes, olive oil, cumin, salt and half of the cilantro. Mix well. Spread sweet potatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through.

4. Meanwhile, peel peppers, cut off their stems and remove seeds. Cut flesh into 1/2 inch squares.

5. Remove sweet potatoes from oven, set aside until cool, about 10 minutes.

6. In a bowl, combine sweet potatoes, peppers, beans, corn, onion, lime juice, and remaining cilantro. Toss gently. Serve warm or cold.

Serves 6 – 8 people. ::

Article Posted: Sunday, June 24th, 2012.

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