Courtesy of Chef Kevin Harris of Food for Love, Inc.
1. Pre-heat oven to 450˚.
2. Mix the chipotle powder, paprika, and salt and set aside.
3. Toss the sweet potatoes in the olive oil. Spread potatoes evenly on a sheet pan, and sprinkle with the spice mixture. Roast 15-20 minutes until the sweet potatoes are lightly browned and firm, but fork tender. Cool to room temperature and set aside.
4. Heat skillet to the smoking point with one teaspoon of olive oil. Sear peppers and onions on one side to brown. Remove and set aside.
5. Combine honey, vinegar, lemon juice, 2 tablespoons olive oil, salt, and black pepper. Toss with the sweet potatoes, peppers, and onions.
© 2018 National Volunteer Fire Council. All Rights Reserved.