- 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
- 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.