Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"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
The refrigerator light goes on...
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.
Sweet Potato and Poblano Home Fries
Servings: 2 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can easily be multiplied and leftovers are pretty good. Reheat gently.
Ingredients
- 1 medium poblano pepper
- 1 tsp olive oil
- 1 medium red onion (diced)
- 8 ounces sweet potatoes (yams) (1/2 inch dice)
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp salt
- fresh ground black pepper (to taste)
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.
Serve.
Nutrition Facts
Serving size: about 1 cup
Servings: 2
Amount Per Serving
| Calories 191 | Calories from Fat 25 |
| % Daily Value |
| Total Fat 2g | 4% |
| Saturated Fat 0g | 1% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 12% |
| Total Carbohydrates 4g | 15% |
| Dietary Fiber 7g | 24% |
| Sugars 4g | |
| Protein 4g |
| Vitamin A 13% | Vitamin C 120% |
| Calcium 3% | Iron 8% |
| Vitamin K 8 mcg | Potassium 1126 mg |
| Magnesium 38 mg | |