Grilled Sweet Potato Salad
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'll char quickly. So slice carefully, and keep an eye on the grill.
Ingredients
Cilantro-Lime Vinaigrette
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1 teaspoon grated or minced lime zest
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3 tablespoons fresh lime juice
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1 tablespoon white wine vinegar
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1/4 cup extra virgin olive oil
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2 tablespoons chopped cilantro
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2 cloves garlic, minced
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Salt to taste
Sweet Potatoes
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2 pounds sweet potatoes, peeled and sliced 3/8-inch thick
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1 red bell pepper, diced
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2 scallions, white and tender green parts, sliced
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3 tablespoons orange, mango or pineapple juice
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Salt and freshly ground black pepper to taste
Directions
1.
Prepare medium-low charcoal fire, or preheat gas grill (or broiler).
2.
To make Cilantro-Lime Vinaigrette: Combine lime zest, juice and vinegar in large bowl. Whisk in oil until completely blended. Stir in cilantro, garlic and salt.
3.
To make Sweet Potatoes: Add potato slices to vinaigrette, and let marinate a few minutes. Using slotted spoon, transfer potato slices to grill. Turn occasionally, basting with remaining vinaigrette, and cook until tender when pierced with fork, 10 to 15 minutes.
4.
Return grilled potatoes to vinaigrette. Add red pepper, scallions, juice, salt and pepper; toss gently. Serve immediately.
Nutrition information
Calories 270, Total Fat 14 g, Saturated Fat 2 g, Sodium 55 mg, Carbohydrate 34 g, Fiber 6 g, Protein 3 g, Sugars 13 g
Percent Daily Values are based on a 2,000 calorie diet
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