Spicy Sweet Potato And Fire Roasted Poblano Hash Recipe 435

Steps:

• Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes. Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan. Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper. Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion. When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley. *Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons. **If you do not have smoked olive oil just add a little more smoked paprika to taste.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
• Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
• Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
• Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
• Pour the pickling liquid over the onion to submerge. Let cool.
• Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
• When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
• To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Steps:

• Preheat oven to 400.
• Place diced potatoes and onions in large bowl, toss with olive oil to coat.
• Add all other ingredients, toss to coat.
• Pour into buttered casserole dish.
• Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
• Adjust spiciness/seasonings to taste.
• Stir gently halfway through cooking time or as needed.