Grilled Sweet Potato & Jicama |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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My dad used to grill sweet potatoes and serve them with a simple vinaigrette. I've tweaked his recipe over the years to give this special side a little Southern twist. Ingredients:
4 medium sweet potatoes |
1/2 cup plus 2 tablespoons olive oil, divided |
1/2 cup lime juice |
1/2 cup minced fresh cilantro |
1/4 cup honey |
2 tablespoons white wine vinegar |
2 garlic cloves, peeled |
1 chipotle pepper in adobo sauce, seeded |
1 medium jicama, peeled and julienned |
Directions:
1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until almost tender. Drain; cool slightly.
2. Place 1/2 cup oil, lime juice, cilantro, honey, vinegar, garlic and chipotle in a blender; cover and process until blended. Transfer to a small bowl; add jicama and toss to coat.
3. Peel and slice sweet potatoes; brush with remaining oil. Grill, covered, over medium heat for 2-3 minutes on each side or until slices have grill marks and are tender.
4. Arrange potatoes on a serving platter. With a slotted spoon, top with jicama. Drizzle salad with remaining dressing. Yield: 16 servings.
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