INGREDIENTS
1 1/4 - cups rice vinegar
1 1/4 - cups water
1/4 - cup sugar
1 - tablespoon salt
2 - chopped and seeded Anaheim chile peppers
1 - cup thinly sliced red onion
2 - large peeled sweet potatoes

DIRECTIONS
In a large nonreactive saucepan combine vinegar, water, sugar, and salt. In a large heatproof bowl combine chiles and red onion. Using a mandoline, slice potatoes about 1/16-inch thick; add to vinegar mixture. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Pour vinegar mixture over onion mixture. Let stand 1 hour before serving, or cover and refrigerate up to 1 week.

NUTRITION FACTS (Pickled Sweet Potatoes)
Per serving: 109 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 180 mg sodium , 25 g carb. , 3 g fiber , 6 g sugar , 2 g pro.