Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

Recipe courtesy 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
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
  • 1/2 cup canola oil
    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
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.