Sweet Potatoes with Raisins and Poblano Chile Rajas

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 1 hour 10 minutes


1pound sweet potatoes
1 1/2tablespoons butter, melted and divided
6tablespoons California raisins
2 to 3-- (about 6 ounces) poblano chile peppers
1small (about 4 ounces) yellow onion
1cup cilantro sprigs; for garnish
2tablespoons crème fraiche or sour cream


  1. Preheat oven to 375F.
  2. Peel sweet potatoes and cut into 1/2-inch thick rounds. Shingle in greased baking dish large enough to hold slices in single overlapping layer. Brush with 1/2 tablespoon melted butter. Pre-bake for 40 minutes at 375F. Meanwhile, add 1/2 tablespoon butter to skillet over medium heat; heat to foaming. Then, add raisins and sauté lightly. Remove from heat and set aside.
  3. Char and peel chiles. Remove and discard stems and seeds; cut into 1/4-inch strips. Peel and cut onion into 1/4-inch slices; separate into rings. Combine chile strips and onion rings; toss with remaining 1 tablespoon melted butter.
  4. After 40 minutes, remove potatoes from oven and sprinkle raisins, chiles and onions on top. Return to oven and bake for 30 minutes more.
  5. To serve, sprinkle cilantro sprigs over warm potatoes and drizzle with crème fraiche. Serve immediately.

Recipe by Chef Robert Del Grande.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 15.55
  • Fat 9g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 85mg
  • Potassium 1370mg
  • Carbohydrate 49g
  • Fiber 12g
  • Sugars 14g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 420%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 30%