Sweet Potato Salad With Poblano Peppers

• 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.

honey, balsamic vinegar, fresh rosemary, shallot, dijon mustard, worcestershire sauce, ubc, sweet potatoes, peppers, vidalia onion, ubc

Taken from tastykitchen.com/recipes/salads/sweet-potato-salad-with-poblano-peppers/ (may not work)