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Prep 10min
Total1hr15min
Servings4
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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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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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