Sweet Potato and Poblano Salad
Recipe: #13486
July 29, 2014
Categories: Salads, Potato Salad, Side Dishes, Sweet Potato/Yam, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"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)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.