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Recipes
July 2009

Sweet Potato and Poblano Salad with Honey and Rosemary

By Fred ThompsonPhotography by Elinor Carucci
Image may contain Plant and Food

Recipe information

  • Yield

    8 Servings

Ingredients

2

tablespoons honey

1

1/2 tablespoons white wine vinegar

1

tablespoon chopped fresh rosemary

1

tablespoon minced shallot (about 1 small)

2

teaspoons Dijon mustard

Dash of Worcestershire sauce

1

/4 cup olive oil

2

1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise

Canola oil or vegetable oil (for brushing)

2

fresh poblano chiles (about 8 ounces total),* seeded, diced

1

/4 cup green onions, thinly sliced diagonally (about 2)

1

/4 cup hopped fresh Italian parsley

ingredient info

*Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

Need to make a substitution?

Preparation

  1. Step 1

    Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.

    Step 2

    Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.

    Step 3

    Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

  2. Test-Kitchen Tip

    Step 4

    Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad.

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