GRILLED SWEET POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
- Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
- Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.
GRILLED SWEET POTATO DIP
This tasty dip boasts the antioxidant benefits of sweet potatoes and is a delicious and nutritious crowd pleaser. Reduce the grilling time by precooking the sweet potatoes, making this recipe an easy entertaining choice. A good tip is is to brush wheat flour or corn tortillas lightly with oil and grill until crisp and golden, Cut into wedges to serve with dip alongside veggies. So Good!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Preheat the grill to medium high; lightly grease the grate. Prick each sweet potato several times. Microwave on HIGH for 5-6 minutes or until fork tender. Cool slightly and cut in half, lengthwise.
- Thread soaked toothpicks through the side of each slice of onion for easy grilling.
- Stir the olive oil with the garlic, cumin, salt and pepper.
- Brush evenly over the cut sides of the sweet potatoes, the onion and peppers.
- Place the onions and peppers on the grate. Grill, turn often for 10 minutes or until marked and softened. Meanwhile, add the sweet potatoes cut-side down to the grate.
- Grill for 3-4 minutes or until well marked. Cool vegetables to room temperature.
- Transfer the onion and pepper to a food processor. Peel and discard the skin from the sweet potatoes, add the flesh to the food processor. Blend until smooth and creamy. Stir in sour cream and coriander,.
- Taste and adjust seasonings as needed. Transfer to a serving dish. Chill for 1 hour to meld flavors up to 24 hours.
- Add the lime juice just before serving. Serve with cut vegetables such as bell peppers, cucumbers and celery, as well as grilled tortilla wedges (if using).
Nutrition Facts : Calories 234.2, Fat 16.4, SaturatedFat 5.2, Cholesterol 12.7, Sodium 345.6, Carbohydrate 20.8, Fiber 2.9, Sugar 5.3, Protein 2.9
GRILLED SWEET POTATO WEDGES
Steps:
- Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
- Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.
GRILLED SWEET POTATOES
I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.
Provided by teetee830
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
- Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g
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