Sweet Potato Salad With Poblano Peppers Recipe

Name: Sweet Potato Salad With Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Honey; 1-1/2 Tablespoon Balsamic Vinegar; 1 Tablespoon Fresh Rosemary, Chopped; 1 Tablespoon Shallot, Minced; 2 teaspoons Dijon Mustard; 1 teaspoon Worcestershire Sauce; 1/4 cups Olive Oil; 2-1/2 pounds Sweet Potatoes Or Yams; 2 whole Poblano Peppers; 1/2 whole Vidalia Onion Or 2 Scallions Thinly Sliced; 1/4 cups Parsley, Finely Chopped

Servings: persons

2 Tablespoons Honey
1-1/2 Tablespoon Balsamic Vinegar
1 Tablespoon Fresh Rosemary, Chopped
1 Tablespoon Shallot, Minced
2 teaspoons Dijon Mustard
1 teaspoon Worcestershire Sauce
1/4 cups Olive Oil
2-1/2 pounds Sweet Potatoes Or Yams
2 whole Poblano Peppers
1/2 whole Vidalia Onion Or 2 Scallions Thinly Sliced
1/4 cups Parsley, Finely Chopped

1
Whisk first 6 ingredients in bowl. Gradually whisk in Olive Oil. Season with salt and pepper.
2
Boil Sweet Potatoes until tender, but not too tender. You don't want them to be mushy. Cool until they are easy to handle and peel skin off. Cut in chunks. Transfer to bowl.
3
Char Poblano Peppers on top of gas cook top (if you don't have gas stove you can use a grill or broiler). Once peppers are nicely charred, put into paper bag or bowl with cover and allow to steam. Remove seeds and skin. Do not rinse under water. Slice in 1/4 inch strips and add to potatoes.
4
Add thinly sliced Vidalia onion and parsley to bowl with potatoes and peppers.
5
Drizzle with dressing and carefully toss without breaking up sweet potatoes.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Honey, 1-1/2 Tablespoon Balsamic Vinegar, 1 Tablespoon Fresh Rosemary, Chopped, 1 Tablespoon Shallot, Minced, and more.

Yes, Sweet Potato Salad With Poblano Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato Salad With Poblano Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions