Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons rice vinegar |
2 tablespoons water |
3/4 cup freshly chopped green onion, green parts only, plus more for garnish |
3 tablespoons freshly chopped cilantro leaves |
2 teaspoons honey |
salt and freshly ground black pepper |
1/2 cup canola oil |
6 tablespoons ancho chili powder |
2 teaspoons ground cinnamon |
2 teaspoons ground cumin |
2 teaspoons light brown sugar |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
4 sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on |
canola oil |
freshly chopped cilantro leaves, for garnish |
special equipment: 6-inch wooden skewers, soaked in water for 30 minutes |
Directions:
1. For the vinaigrette:
2. Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.
3. For the potatoes:
4. Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
5. Heat the grill over medium-high heat.
6. Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.
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