Serves 4 / This tasty side dish combines sweet, savory, and spicy flavors. Take care when handling serranos—wear gloves or wash hands thoroughly after seeding and chopping. Capsaicin, the compound that causes chiles to be “hot,” can remain on the skin and irritate it if you are sensitive, especially if you touch lips, eyes, or the skin of young children. Recipe by Trina Kaufman.
2 large red-skinned sweet potatoes (garnet or jewel yams)
1/2 large yellow onion
1 serrano chile pepper
1 tablespoon mild extra-virgin olive oil, divided
1 tablespoon water
1/4 teaspoon sea salt, or to taste
1. Preheat oven to 375°. Wash sweet potatoes and trim ends. Line a baking dish or sheet with parchment paper. Place sweet potatoes atop paper and bake 1½ to 2 hours, or until very soft. Remove from oven and set aside.
2. Meanwhile, slice onion into ¼-inch-thick half-moons. Seed serrano and remove white membranes; chop finely Heat a heavy, large skillet over medium heat; add oil. Once hot, add onion and cook, stirring frequently to prevent burning, until onions begin to caramelize, about 20 minutes. Add chopped serrano and water; decrease heat a bit and cook 10 minutes more, until onions are a deep golden brown.
3. Scrape sweet potato flesh into a large bowl; discard skins. Add salt and mash until smooth. Add caramelized onion mixture and stir until combined. Adjust seasoning with more salt, if needed; serve.
PER SERVING: 119 cal, 27% fat cal, 4g fat, 1g sat fat, 0mg chol, 2g protein, 21g carb, 2g fiber, 176mg sodium