Sweet potatoes are ideal for grilling and, when topped with a potent vinaigrette, they make a winning side dish: sweet flesh and sharp dressing, creamy interior with a crispy grilled edge, all with a smoky undertone.
[quicklook-recipe prep_time=”15 min” cook_time=”12 min” serves=”6″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 6 medium sweet potatoes, peeled and cut into wedges
- Vegetable oil, for grilling
- Salt and pepper, to taste
- 3 scallions, thinly sliced
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup olive oil
- 2 tablespoons honey
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 small shallot, minced
- Dash of Worcestershire sauce
[step-list-wrapper title=”How to make it ” time=”27 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Put the sweet potatoes in a large saucepan and barely cover with cold water. Bring to a boil and cook for about 5 minutes, until just tender when pierced with a knife tip. Drain and cool.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]
Preheat a gas grill on high with the lid closed for 10 minutes. Brush the potatoes with vegetable oil and sprinkle with salt and pepper. Grill for about 3 minutes per side, until the outside edges are crisp and the potatoes are tender.
[step-item number=”3″ image_url=”” title=”” ]
Put the potatoes on a serving platter and sprinkle with the scallions.
[step-item number=”4″ image_url=”” title=”” ]In a small bowl, whisk together the parsley, olive oil, honey, vinegar, mustard, rosemary, shallots, and Worcestershire sauce. Pour over the sweet potatoes while still warm.[/step-item]