Grilled sweet potatoes
Votes: 20
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Before grilling, microwave the sweet potatoes to speed up the cooking process and prevent them from burning. Then, slice them into rounds and toss them with a savory mixture of olive oil, chili powder, and cumin, which adds a piquant flavor that complements the sweet potato's contrasting sweetness. Top the grilled "coins" with a dressing of lime juice, oil, and a spicy jalapeño pepper and serve as a side dish with any meat dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large sweet potatoes, pierced with a fork
- 1/4 cup vegetable oil
- 1 tsp ground cumin
- 1 teaspoon chili powder
- 0.5 cup chopped fresh cilantro
- Grated zest and juice of half a lime
- 1 canned chipotle pepper in adobo sauce, finely chopped
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Microwave the sweet potatoes until just beginning to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
- In a large bowl, combine 2 tablespoons of vegetable oil, cumin, chili powder, 1 teaspoon salt, and a pinch of ground black pepper. Add the sweet potato slices and toss gently. Transfer to the grill and cook until crispy and charred, 2-3 minutes per side. Transfer to a serving platter.
- In a bowl, combine the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice, and jalapeño; season with salt to taste. Thin with more lime juice if needed. Drizzle the dressing over the roasted sweet potatoes.
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