Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients.
Store whole unpeeled sweet potatoes in a cool, dry place for up to 1 week (do not refrigerate or they will dry out).
Before using, scrub the sweet potatoes with a clean produce brush and rinse with cool water. Use a vegetable peeler or paring knife to peel sweet potatoes.
When working with chile peppers, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.
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