Sweet Potato and Poblano Salad

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (July, 2009)This recipe can be made one day ahead and the sweet potatoes need to be refrigerated after cooking for at least one hour or up to one day (not included in prep time)"

Original recipe yields 8 servings


  • Serving Size: 1 (251 g)
  • Calories 558.5
  • Total Fat - 34.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 1140.4 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 10.1 g
  • Sugars - 8 g
  • Protein - 8.4 g
  • Calcium - 280.7 mg
  • Iron - 10 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl whisk together first 6 ingredients (honey - worcestershire sauce), whisk in the olive oil. Season to taste with salt and pepper.

Step 2

In a large pan cook sweet potatoes in boiling water until tender (5-10 minutes). Drain and run under cold water. Cover and chill for at least one hour or up to one day.

Step 3

Preheat grill to high.

Step 4

Brush potato wedges with oil and sprinkle with salt and pepper. Grill potatoes 2-4 minutes per side or until grill marks appear. Transfer potatoes to a work surface and cut them cross-wise into 1 inch pieces.

Step 5

Place potatoes, and the other veggies (chilies - green onions) in a large bowl. Drizzle dressing over. season to taste with salt and pepper.

Step 6

Can be made one day ahead - cover and chill, bring to room temp before serving.

Tips & Variations

No special items needed.



Oh my goodness - I expected to like this, but instead I'm obsessed! The creamy sweetness of the grilled sweet potato, the crunch and heat of the poblano, and that delicious honey dressing are a match made in heaven. Thought we would have leftovers, but the two of us ate every last bite. Most definitely going straight into my Best of 2021 file. Thanks for sharing!

review by:
(26 Sep 2021)