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Sweet Potato and Poblano Salad with Honey and Rosemary

August 13th, 2009


I like sweet potatoes either as fries or whipped with cream and butter and topped with mounds of toasted marshmallows. During Thanksgiving, my sweet potato pie is white because there is no surface area protruding the color orange. That’s my sweet potato repertoire.

I decided to act like an adult and try something new.  Last month, Bon Appetit featured this Sweet Potato and Poblano Salad with Honey and Rosemary and it sounded wonderful.

We’ve been barbecuing (cooking out as my Midwest friends call it) like fiends lately so this was the perfect side dish to a simply grilled, wild salmon fillet. For presentation, first I layered the dressed potatoes on the plate, then placed the grilled salmon on top, drizzled some remaining vinaigrette over the fish and scattered the extra scallions around the dish. So pretty.

I ran out of Poblanos so in a pinch I substituted some chopped Chipotles in Adobo instead. It was fantastic.

Sweet Potato and Poblano Salad with Honey and Rosemary

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 or 2 teaspoons chopped Chipotles in Adobo
1/4 cup green onions, thinly sliced diagonally (about 2)
1/4 cup chopped fresh Italian parsley

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

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.

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 or chipotles, 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.

Filed under: Vegetables & Other Sides



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