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Ingredients

• 2 tablespoons honey
• Zest of 1 lime
• 1 1/2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced shallot (about 1 small), or red onion
• 1/2 teaspoon New Mexican Chile Powder
• 1/4 teaspoon ground cumin
• 1/4 cup olive oil (I used macadamia nut oil)
• 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
• Canola oil or vegetable oil (for brushing)
• 1 fresh poblano chiles (about 8 ounces total),* seeded, diced
• 1/2 each red and yellow bellow pepper, chopped
• 1/4 cup green onions, thinly sliced diagonally (about 2)
• 1/4 cup chopped fresh cilantro
• A handful of pepitas (pumpkin seeds), toasted
• salt and pepper, to taste

Description

Sweet Potatoes In A Salad? Yep. It Was A First For Me Too But It Won't Be The Last. This Is So Flavorful And Festive And If You Use An Indoor Grill Pan You Can Have It Any Time Of…

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