Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

  • Yield: 4 servings
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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

Directions

Special equipment:
6-inch wooden skewers, soaked in water for 30 minutes
  1. For the vinaigrette:
  2. 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.
  3. For the potatoes:
  4. Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
  5. Heat the grill over medium-high heat.
  6. 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.