Sweet Potatoes with Poblano Butter Topping
Multiply this basic recipe for sweet potatoes topped with zesty poblano soy butter, and serve a crowd. You can bake, steam, or cook the sweet potatoes in a microwave. Use a food processor or blender to prepare the soy spread, or simply mix the topping ingredients in a bowl. Regular butter can also be used.
- Serves: 8 persons
- 1sweet potato
- 1fresh poblano pepper, seeded and finely chopped
- 1cup light soy butter, softened
- 1teaspoon lime juice
- ¼cup chopped fresh cilantro
- 1teaspoon freshly ground black pepper, or to taste
Step 1Preheat oven to 400 degrees F (200 degrees C). Pierce the sweet potato in several places with a fork.
Step 2Roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
Step 3Meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. Process until well blended, about 1 minute. If not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
Step 4To serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.