"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet potato and poblano jumble Recipe

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This recipe for Sweet potato and poblano jumble, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Will Ray

Category:
Category:

Ingredients:  
Ingredients:  
2 small sweet potatoes, peeled and diced
4 oz grape tomatoes, halved
1 poblano, diced
1 shallot, halved and peeled
1 tbsp cilantro
juice of 1 lime
Minced jalapeno
olive oil
salt
pepper

Directions:
Directions:
Preheat oven to 425 and prep veggies. Once the shallot is halved and peeled, quarter each half.

Toss sweet potatoes, poblano and shallot on baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. (If you double recipe use two 2 baking sheets)

Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 min.

In a medium bowl, toss together roasted veggies, tomatoes, cilantro, a squeeze of lime juice, and add jalapeno to taste. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This is really good with chimichurri.

 

 

 

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