Sweet potato and poblano salad with honey and rosemary from Bon Appétit Magazine, July 2009: The BBQ Issue (page 91) by Fred Thompson

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Notes about this recipe

  • clcorbi on July 03, 2018

    Excellent. I love the balance of flavors in this dish--it would be perfect to take to a cookout. The raw poblanos actually didn't offend me, although I believe they would be delicious when roasted as well. This will be repeated.

  • dinnermints on May 08, 2018

    Excellent. I've made this salad at least three times, and people love it. For 1.5 recipe (I never make less for this salad), I toss the sweet potatoes in 2-3 T of oil, roast them in wedges at 425 for 10-15min on the first side, and then 7-10 minutes on the second side. I use 4 poblanos, blister them thoroughly under the broiler, then skin and chop them (I've made it with the poblanos raw only once - don't recommend). Given the amount of oil on the potatoes, I reduce it in the dressing to 2-3 T as well.

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