Chili-Spiced Sweet Potato Fries
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
YIELD: 4 servings
Ingredients:
Chili-Spiced Sweet Potato Fries
3 sweet potatoes, cut into wedges
2 tablespoons coconut oil, melted
2 tablespoons cornstarch or arrowroot starch
1 tablespoon chili powder
1/4 teaspoon fine salt
Veggies
1 1/2 tablespoons olive oil
1-3 cloves garlic, minced
½ of one red onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
¼-1/2 teaspoon sea salt (to taste)
1 (15-ounce) can black beans, rinsed and drained
1 cup canned hominy, rinsed and drained
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon red pepper flakes (optional)
Directions:
Preheat oven to 425 with the rack in the center.
Place the sweet potatoes in a bowl and drizzle with coconut oil and toss to coat. In a small bowl whisk together the starch, chili powder, and salt. Sprinkle over the fries and stir until evenly distributed. Spread the fries out evenly on a parchment-lined baking sheet.
Bake for 30-35 minutes, tossing a few times throughout.
About 15 minutes before the fries are ready, heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, then add the red onion and ½ the salt. Cook for 2-3 minutes, until softened. Stir in the peppers and cook, stirring frequently, for 5-7 minutes, until tender. Add the black beans and hominy along with the spices, and cook for a couple minutes until heated through and the spices are distributed.
Remove the fries from the oven and sprinkle with a pinch of sea salt (optional). Distribute across 4 plates, then top each plate with ¼ of the veggies. Top as desired (cashew cream, cilantro, salsa, avocado, etc.)
From veggieandthebeastfeast.com