Grilled Sweet Potatoes with Poblano Peppers

It was too nice to stay in and cook in the kitchen this past weekend, so dinner came off the grill. Do a little prep work in the morning and then go out and enjoy the day. When you get back, hand your friends a drink and a spatula and let them share in the cooking and the first tastes of spring.

I will be posting more grilling recipes this week, including dry rubs for meats, and a couple or my favorite summer fruit recipes.

Grilled Sweet Potatoes

2 tablespoons honey or Agave Nectar

1 ½ tablespoons cider vinegar

1 tablespoon chopped fresh rosemary

1 shallot, minced

1 teaspoon dry mustard powder
Worcestershire sauce (Optional: not paleo)

¼  cup olive oil

Sea salt and pepper

4 medium sized sweet potatoes, peeled and cut into quarters

2 fresh poblano chiles, seeded and diced

Olive oil

¼  cup green onions, sliced into ¼” pieces

¼  cup chopped fresh Italian parsley

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

Cook sweet potatoes in a large pan of boiling salted water until just barely tender, about 6 minutes. Drain and run under cold water to cool. Cover and chill at least 1 hour. Cook poblano peppers in a little olive oil on the stove until the pieces are tender and charred. Set aside.

Turn grill to high heat. Remove potatoes from the refrigerator and slice into ½” slices and brush with olive oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side, and they feel tender when pierced with a knife. Remove from grill. Place potatoes, poblano peppers, green onions, and parsely in a bowl. Mix gently. Drizzle dressing over the top. Season to taste with salt and pepper. Serve warm or at room temperature.

You can make this recipe one day ahead. Bring to room temperature or warm briefly before serving. If you are not a fan of peppers, leave them out completely and just add the dressing.