Best Poblano Sweet Potato Salad Recipes

Sweet Potato and Poblano Salad with Honey and Rosemary image

Provided by Fred Thompson

Yield Makes 8 servings

Number Of Ingredients 12

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 chopped fresh Italian parsley

Steps:

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

Poblano Sweet Potato Salad image

Provided by Lauren Keating

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 8

1/2 cup chopped red onion (about 1 small)
4 lb sweet potatoes (about 4)
2 poblano chiles, chopped
1/2 cup fresh arugula
2 tablespoons olive oil
2 limes
1/4 cup fresh cilantro
Salt

Steps:

Place chopped onion in small dish of very cold water; set aside.
Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
Stir cilantro into salad. Season to taste with salt and juice from second lime.

Nutrition Facts : ServingSize 1 Serving