Created by Sue Lau on April 28, 2013
Step 1: Heat fat in a large skillet and add sweet potatoes, chopped onion and poblano; season with salt and pepper
Step 2: Saute potatoes until they are tender but not very soft.
Step 3: Whisk together juice, Splenda, and chipotle pepper.
Step 4: Pour juice mix into skillet and continue cooking potatoes until liquid is either evaporated or absorbed.