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Braised Sweet Potatoes and Roasted Chiles
- 1 CSA bag of roasted chiles, peeled, seeded and coarsely
- 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.
Submitted by Philippe Waterinckx, Tucson CSA