Wednesday, May 28, 2014

Grilled Sweet Potatoes with Lime & Cilantro


Two side dishes in a row… summer is definitely on its way! Once the weather warms up I find myself preparing a lot more sides, as I move away from heavier one-dish casseroles in favor of firing up the grill.

I paired these sweet potatoes with some Asian-inspired pineapple turkey burgers that I'll post tomorrow. They worked really well together! I adapted this one from Bobby Flay, and can give two pieces of advice from my experience.

One, err on the side of undercooking your potatoes. When I boiled mine until "fork tender" I think I cooked them too long, so some started to lose their skin before they hit the grill. Second, I absolutely LOVE all things salty, but I actually found the amount of salt called for in the original obscene. If I had read the reviews I would have realized most people felt the same! I adjusted the amount accordingly.

I loved the way melted coconut oil added a little extra tropical kick here. Bobby calls for canola oil, and I'm sure that either avocado or olive would work as well. I will definitely repeat with the coconut oil, though, for flavor and crispness.



Grilled Sweet Potatoes with Lime & Cilantro
adapted from Bobby Flay

3 unpeeled sweet potatoes
salt
zest of 1 small lime
pinch of cayenne pepper
1/4 cup melted coconut oil
freshly ground pepper
1/4 cup minced cilantro

Bring a large pot of water to boil and add potatoes. Cook until fork tender.

While potatoes are cooking, combine 2 tsp. salt in a small bowl with lime zest and cayenne. Set aside.

After removing potatoes, allow them to cool slightly before cutting them into wedges lengthwise.

Season potatoes with a little salt and pepper and drizzle or brush with coconut oil. Grill for 1-2 minutes a side or until browned.

Immediately sprinkle with salt and lime mixture, then top with cilantro.

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