Sweet Potato and Banana-Stuffed Poblano Peppers

The Perfect Combination of Heat and Sweet:
Sweet Potato and Banana-Stuffed Poblano Peppers 

Things You'll Need on Hand:

• 2 Large Sweet Potatoes (skinned and cubed)
• 1 Large Banana
• 2 Large Poblano Peppers
• 1/8 Cup of Milk
• Sea Salt
• Cumin
• Cinnamon
• Fresh Cilantro

Prepare

Preheat oven to 350 degrees. In a glass baking dish, use a splash of olive oil on the bottom and place whole peppers. Roast uncovered for 30-40 minutes. Let cool.

Boil cubed sweet potatoes for 20-30 minutes. Drain and mash.

Add in 1/8 cup of milk into sweet potato mash to smooth.

Cut the large banana into fours. Place in a bowl and microwave for 90 seconds. Mash with a fork and mix into sweet potatoes.

Add in a 1/2 Tsp of sea salt, 1/2 Tsp of cumin and 1/4 Tsp of cinnamon. Add more to taste if needed.

Slice stem and very top of poblano pepper off. Carefully scoop out the seeds (they're spicy). I use the faucet and rinse the seeds out.

Finish

Place a 2/3 cup of the mashed sweet potatoes into a heavy-duty ziplock bag. Cut a 1/2 inch tip off of the corner. Gently squeeze the mashed sweet potatoes into the poblano pepper.

Top with a good amount of fresh cilantro. It's a great compliment to this sweet and spicy dish.

Use left over pepper from the tip and toss on top of your leftovers to enjoy the next day.

Enjoy!