Top | Potato Salad
Grilled Sweet Potato Salad
with Chipotle Vinaigrette
(recipe, Debbie Moose)
The smoky sweetness of grilled sweet potatoes and the smoky heat of chipotles make this an unusual potato salad. Use a perforated grill pan, available at kitchen stores, to prevent the slices from falling through the grill. Here's a tip: if some slices aren't quite done when you take them off the grill but you're afraid of burning them with further grilling, pop them in the microwave for 15 to 30 seconds to complete their cooking.
- ¼ cup fresh orange juice
- 1 canned chipotle in adobo sauce plus ½ teaspoon of adobo sauce
- ⅓ cup olive oil
- ¼ tsp. fresh lime juice
- ½ tsp. chopped garlic
- ½ tsp. salt
- 2 lb. sweet potatoes, peeled and cut into ½-inch slices
- ¾ cup chopped red onion
- 2 Tbsp. chopped fresh cilantro
- Place the orange juice, chipotle, adobo sauce, olive oil, lime juice, garlic, and salt in a food processor or blender. Process for a few minutes, until the chipotle is puréed and the mixture is smooth. Set aside.
- Prepare a gas or charcoal grill for direct cooking at medium heat. Spray the grill or grill pan with nonstick cooking spray before heating it. Place the slices of sweet potato on the grill and cook for 20 to 30 minutes, turning frequently, until the slices are tender when pierced with the tip of a sharp knife.
- Place the potatoes and onion in a large bowl. Pour in the chipotle vinaigrette and toss to coat. Add the cilantro and gently toss. Let sit 30 minutes and serve, or cover and refrigerate overnight, then bring to room temperature before serving.