Sweet Potatoes with Raisins and Poblano Chile Rajas
Elevate your side dishes with the bold and irresistible blend of flavors in Sweet Potatoes with Raisins and Poblano Chile Rajas. This vibrant recipe combines the natural sweetness of roasted sweet potatoes with the smoky, slightly spicy kick of charred poblano chile strips. A touch of cinnamon, brown sugar, and plump raisins adds a warm, caramelized depth, while a drizzle of lime juice brightens every bite. Perfectly balanced between sweet and savory, this dish is not only gluten-free and vegetarian but also an eye-catching addition to your table. Whether served as a hearty side or enjoyed solo, it’s a soul-satisfying recipe that’s as easy to prepare as it is to savor!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 large poblano chilies
- 0.5 cup raisins
- 2 tablespoons olive oil
- 2 tablespoons butter
- 0.5 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel and dice the sweet potatoes into 1-inch cubes. Place them on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.
While the sweet potatoes are roasting, prepare the poblano chilies. Set the chilies over an open flame or under the broiler, turning frequently, until the skin is charred and blistered. This should take about 5-7 minutes.
Place the charred poblano chilies in a bowl and cover with a kitchen towel or plastic wrap. Let them steam for 10 minutes to loosen the skins.
Once steamed, peel the skins off the poblano chilies, remove the seeds, and slice them into thin strips (rajas).
In a large skillet, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the poblano rajas and cook for 2-3 minutes until fragrant.
Reduce the heat to low and stir in the raisins, ground cinnamon, brown sugar, and remaining 1/2 teaspoon of salt and black pepper. Cook for another 2-3 minutes until the raisins are plump.
Add the roasted sweet potatoes to the skillet with the poblano mixture and gently toss to combine.
Drizzle the lime juice over the dish, taste, and adjust seasoning if needed.
Serve warm as a side dish or enjoy on its own for a hearty, flavorful vegetarian option.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 93.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
