Sweet Potatoes with Poblano Butter Topping
Ingredients1 h 10 m servings 181 cals
- Preheat oven to 400 degrees F (200 degrees C). Pierce the sweet potato in several places with a fork.
- Roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
- Meanwhile, 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.
- To serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.
Per Serving: 181 calories; 11.1 g fat; 14.1 g carbohydrates; 6.3 g protein; < 1 mg cholesterol; 128 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was a nice way to top sweet potatoes. I only used half the amount of butter in the recipe. I had leftover poblano butter which we used on corn on the cob later in the week, also delicious!
The Butter topping is a very good alternative to a sweet topping for baked sweet potatoes... I did roast the poblano pepper and removed skin then followed the direction exact. My daughter didn'...