Recipe courtesy of Bobby Flay
Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette
Yield:
4 servings
Yield:
4 servings

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

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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