INGREDIENTS:
dressing:
-2 Packets Stevia (no calorie sweetener)
-Zest of 1 lime
-2 tablespoons lime juice
-1 tablespoon chopped fresh cilantro
-1/2 c. sliced red onion
-1 tbsp Chile Powder
-1/2 teaspoon ground cumin
-1/4 (plus 2 tbsp for brushing on sweet potatoes) cup olive oil
sweet potatoes:
-2 1/2 pounds sweet potatoes (or you can use yams), quartered lengthwise
-1 fresh poblano chile, seeded, diced
-1/2 each red and yellow bellow pepper, chopped
-1/4 cup green onions, finely diced
-1/4 cup chopped fresh cilantro
-pepper to taste
DIRECTIONS:
-Add first 7 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with pepper.
-Cook sweet potatoes in large saucepan of boiling water or just puncture and place in the microwave, make it easy! Cook until just barely tender. Drain or remove from microwave and run under cold water to cool. Chill sweet potatoes in microwave until cold, about an hour.
-Preheat barbecue. Brush potato wedges with olive oil. Sprinkle with pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Remove from grill and cut into 1-inch pieces. Place potatoes, poblanos, bell peppers green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Add excess pepper and squeeze of a lime, to taste and serve!
