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Poblano Sweet Potato Salad

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  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 4

Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.

Lauren Keating Recipe by Lauren Keating
August 7, 2012

Ingredients

1/2
cup chopped red onion (about 1 small)
4
lb sweet potatoes (about 4)
2
poblano chiles, chopped
1/2
cup fresh arugula
2
tablespoons olive oil
2
limes
1/4
cup fresh cilantro
Salt

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  • 1 Place chopped onion in small dish of very cold water; set aside.
  • 2 Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
  • 3 In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
  • 4 Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
  • 5 Stir cilantro into salad. Season to taste with salt and juice from second lime.

Expert Tips

Sweet potatoes are an excellent source of vitamins A and C.

Poblano chiles are mild chile peppers with a distinct Mexican flavor. They are sometimes labeled pastille peppers.

Nutrition Information

No nutrition information available for this recipe.

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