HISPANIC HERITAGE Cookbook FINAL

S A L A D

ROASTED SWEETPOTATO AND POBLANO SALAD

Winner in the 2011 Sweet n’ Healthy Blogger Recipe Contest, Budget Bytes

INSTRUCTIONS 1. Preheat broiler to high; line baking sheet with foil. Spray peppers with non-stick spray; place on baking sheet 4 inches below broiler. Roast until skins are blistered and black, about 15 minutes on one side and 5 minutes on the other side. Remove peppers to a bowl; cover with plastic wrap; set aside to cool. 2. Set oven to bake at 400F. 3. In a mixing bowl, combine sweetpotatoes, olive oil, cumin, salt and half of the cilantro; mix well. Spread sweetpotatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through. 4. Meanwhile, peel peppers, cut off their stems and remove the seeds. Cut flesh into 1/2–inch squares. 5. Remove sweetpotatoes from oven, set aside until cool, about 10 minutes. 6. In a bowl, combine sweetpotatoes, peppers, beans, corn, onion, lime juice and remaining cilantro; toss gently. Serve warm or cold.

INGREDIENTS • 2 large poblano peppers • 2 large sweetpotatoes, about 2 1/2 pounds, peeled and cut into 1-inch chunks • 3 tablespoons olive oil • 2 teaspoons cumin • 1/2 teaspoon salt • 1 bunch cilantro, chopped • 1 (14 ounce) can black beans, rinsed and drained • 1 cup frozen corn kernals thawed • 1/4 cup red onion, diced • 3 tablespoons lime juice, freshly squeezed

Cutting: Cut sweetpotatoes into uniform sizes for even cooking.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com