Braised Sweet Potatoes and Roasted Chiles

September 18, 2009

Braised Sweet Potatoes and Roasted Chiles

Philippe  Waterinckx, Tucson CSA

1 CSA bag of roasted chiles, peeled, seeded and coarsely
chopped
3 sweet potatoes, diced
1 tablespoon olive oil
1 medium-sized onion, chopped
1 teaspoon ground cumin
Salt and pepper

In a skillet, heat olive oil to medium hot. Add sweet potatoes,
onions and cumin. Cover and braise until tender (15-20
minutes), stirring occasionally. After 10 minutes, incorporate
roasted chiles. Continue to stir occasionally. Add salt and
pepper to taste. Serve with rice.
Suggestion: add a spoonful of apricot jam or apricot chutney on
the side.

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