GRILLED SWEET POTATOES
I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.
Provided by teetee830
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
- Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g
GRILLED POTATOES WITH CHIPOTLE YOGURT
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use.
- For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature.
- Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro.
BRAISED CHIPOTLE SWEET POTATOES
This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
- Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
- Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
- Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.
CHIPOTLE SMASHED SWEET POTATOES
Danielle Williams of Westville, Oklahoma submitted the recipe for this smoky, buttery sweet potato mash. The chipotle pairs nicely with the spuds, and the creamy texture is delightful.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.
Nutrition Facts : Calories 136 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 219mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
GRILLED SWEET POTATOES WITH CHIPOTLE HONEY SAUCE
Make and share this Grilled Sweet Potatoes With Chipotle Honey Sauce recipe from Food.com.
Provided by JillAZ
Categories Yam/Sweet Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill to medium.
- For sauce: mix honey, chopped chilies and adobo sauce in a small bowl. Set aside.
- For potatoes: scrub potatoes and cut each one lengthwise into 4 or 5 slices.
- Brush both sides with oil.
- Place on grill and sprinkle with salt.
- Cover and grill for 8-10 minutes, turning once and sprinkling the other side with salt.
- Cook until tender.
- Remove and place on a platter. Serve with sauce on the side.
Nutrition Facts : Calories 389.5, Fat 12.1, SaturatedFat 1.7, Sodium 849.2, Carbohydrate 72.7, Fiber 4, Sugar 51.8, Protein 2.2
GRILLED SWEET POTATOES WITH CHIPOTLE-HONEY SAUCE
Prepared on the grill and paired with a spicy sauce, these sweet potatoes make a wonderful side with most any meal. Plus, they take only 20 minutes to make!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, mix sauce ingredients; set aside.
- Cut each sweet potato lengthwise into 4 or 5 slices; brush both sides with oil. Carefully brush additional oil on grill rack. Place potatoes on grill over medium heat; sprinkle with 1 teaspoon of the salt.
- Cover grill; cook 8 to 10 minutes, turning once and sprinkling with remaining 1 teaspoon salt, until potatoes are tender. Serve with sauce.
Nutrition Facts : Calories 410, Carbohydrate 72 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 54 g, TransFat 0 g
GRILLED SWEET POTATOES WITH CHIPOTLE DIP
These are so delicious it's hard to stop eating them. And the dip makes the entire recipe. I shouldn't have discovered this recipe. I could eat this all day long. Maybe it's because I used regular fat sour cream and mayonnaise. I don't know. Recipe courtesy of All You June 2013.
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.
- Make sweet potatoes: Bring a large pot of salted water to a boil and add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray and pat dry. Let cool.
- Preheat grill to medium and oil grates.
- Toss potato wedges with oil and sprinkle with garlic salt.
- Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes.
- Just before serving, taste dip and add additional salt if desired.
- Serve potato wedges with dip on the side.
Nutrition Facts : Calories 153.5, Fat 8.6, SaturatedFat 1.3, Cholesterol 6.7, Sodium 312.6, Carbohydrate 17.5, Fiber 2, Sugar 4.6, Protein 2
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