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Photo: Jennifer Davick; Styling: Buffy Hargrett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargrett

Grilled Sweet Potato-Poblano Salad

Southern Living SEPTEMBER 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on: 20 Minutes
  • Total: 40 Minutes


  • Vegetable cooking spray
  • 2 1/2 pounds small sweet potatoes
  • 1 poblano pepper, seeded and diced
  • Cilantro Vinaigrette
  • 1 (5-oz.) package fresh mâche
  • 1 cup crumbled queso fresco (fresh Mexican cheese)
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup shelled roasted pumpkin seeds


1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.

2. Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender. Drain. Coat potatoes with cooking spray.

3. Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mâche on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.


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Grilled Sweet Potato-Poblano Salad Recipe