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Sweet Potato and Poblano Salad

Here's how you make Sweet Potato and Poblano Salad
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  • Servings: 8
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons honey
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon rosemary, fresh and chopped
  • 1 tablespoon shallots, minced
  • 2 teaspoons Dijon mustard
  • Dash worcestershire sauce
  • 1/4 cup oil (olive oil)
  • 2 1/4 pounds sweet potatoes (peeled and quartered lengthwise)
  • Canola oil (for brushing)
  • 2 poblano chilies, seeded and diced
  • 1/4 cup green onions, sliced
  • 1/4 cup parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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