Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

Name: Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Rematch on the Grill

Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

0 Reviews

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

448

Total Fat

32

Saturated Fat

3

Carbohydrates

40

Dietary Fiber

10

Sugar

11

Protein

4

Cholesterol

0

Sodium

514

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

448

Total Fat

32

Saturated Fat

3

Carbohydrates

40

Dietary Fiber

10

Sugar

11

Protein

4

Cholesterol

0

Sodium

514

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.

Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

Green Onion Vinaigrette:

Spice-Rubbed Sweet Potatoes:

Special equipment:

Categories: