Red Chile Rubbed Sweet Potatoes With Green Onion Vinaigrette
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Rice Vinegar2 tbsps
Water2 tsps
Honey1
Salt6 tbsps
Ancho Chili Powder2 tsps
Ground Cinnamon2 tsps
Ground Cumin2 tsps
Light Brown Sugar2 tsps
Kosher SaltDirections:
1
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
2
With the motor running, slowly add the oil and blend until emulsified
3
For the potatoes: Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl
4
Heat the grill over medium-high heat
5
Brush the potato slices with oil on both sides and season with the spice rub on one side
6
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
7
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
8
Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro