Grilled Sweet Potato Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention – but the results are worth it. Slice them too thick, and they won’t cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill. Ingredients:
1 teaspoon grated lime zest |
1 tablespoon lime juice |
1 tablespoon white wine vinegar |
1/4 cup extra virgin olive oil |
2 tablespoons cilantro, chopped |
2 garlic cloves, minced |
salt |
2 lbs sweet potatoes, peeled and sliced 3/8 inch thick |
1 red bell pepper, diced |
2 scallions, white and green parts sliced |
3 tablespoons orange juice or 3 tablespoons mango juice or 3 tablespoons pineapple juice |
salt & fresh ground pepper |
Directions:
1. Prepare medium-low charcoal grill or preheat a gas grill.
2. For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
3. Whisk in oil until completely blended.
4. Stir in cilantro, garlic and salt.
5. To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
6. Using a slotted spoon, transfer the potato slices to the grill.
7. Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork – about 10-15 minutes.
8. Return grilled potatoes to vinaigrette.
9. Add red pepper, scallions, juice, salt and pepper; toss gently and serve.
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