Char Grilled Sweet Potatoes with Agave-Lime-Cilantro Vinaigrette
Glossy, vibrant orange rounds of sweet potato, with a whisper of smoke and just enough sweetness.
$5
Equipment
- sauce pan
- slotted spoon
- glass bowl
- Grill
- large spatula
Ingredients
- 2 sweet potatoes - skinned and sliced into ¼" slices
- 1 tbsp sea salt
- ¼ cup olive oil - extra virgin olive oil
- 1 cup Agave Lime Cilantro Vinaigrette - made in advance
Instructions
- Peel, then slice the sweet potatoes into ¼-inch thick rounds.2 sweet potatoes
- Bring a pot of salted water up to a boil. Add sweet potato slices to the boiling water. Bring back to a boil, then turn off the heat. Steep the potatoes in the hot salted water for 5 minutes.1 tbsp sea salt
- Remove the potato slices to a glass bowl, and allow them to steam off for a few minutes. Then gently toss in olive oil, and the remaining salt.1/4 cup olive oil
- Oil the grates of your grill, then bring it up to 400℉. It's best to used good-quality lump charcoal. Oak works great, Mesquite will add even more flavor.
- Add the potato slices to the grill. Allow it to get some char marks before carefully turning.
- Once both sides are charred, remove them to a glass bowl with the Agave Lime Cilantro Vinaigrette, and carefully turn each medallion to coat in the dressing.1 cup Agave Lime Cilantro Vinaigrette
- Serve at room temperature.
Nutrition
Calories: 227kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1959mg | Potassium: 404mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16045IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
