Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

Recipe courtesy of Bobby Flay, 2008
Show: Throwdown with Bobby Flay Episode: Rematch on the Grill
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: --

ingredients

GREEN ONION VINAIGRETTE:
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 3/4 cup freshly chopped green onion, green parts only, plus more for garnish
  • 3 tablespoons freshly chopped cilantro leaves
    SPICE-RUBBED SWEET POTATOES:
    • 6 tablespoons ancho chili powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cumin
    • 2 teaspoons light brown sugar
    • 2 teaspoons kosher salt
    • 1 teaspoon fresh ground black pepper
    • 4 sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on
    • Canola oil
    • Freshly chopped cilantro leaves, for garnish
    • Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
      recipe tools

      Directions

      For the vinaigrette:
      Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.
      For the potatoes:
      Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.

      Heat the grill over medium-high heat.

      Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.
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