Grilled Chipotle Sweet Potatoes Food

BRAISED CHIPOTLE SWEET POTATOES

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.

GRILLED SWEET POTATOES

Steps:

• Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
• Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
• Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.

GRILLED CHIPOTLE POTATO SALAD

Steps:

• Cut up new potatoes into wedges.
• Steam (or boil) until tender.
• Slice up red onion and cut into wedges.
• Grill potatoes and onion on barbeque.
• Place in bowl and let cool.
• Mix mayo and chipotle hot sauce until desired flavor is accomplished.
• Pour over cooled potatoes and onions.
• Mix in diced peppers and green onions.
• Serve chilled.

GRILLED SWEET POTATOES WITH CHIPOTLE-HONEY SAUCE

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.

WHIPPED CHIPOTLE SWEET POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.
• Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.
• Reduce oven temperature to 350°F.
• When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.
• Bake whipped potatoes until hot, 20 to 25 minutes.

FOIL-PACKED CHIPOTLE SWEET POTATOES

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
• Place potatoes in large microwaveable bowl. Add enough water to completely cover potatoes.
• Microwave on HIGH 10 min. (Note: Potatoes should not be cooked until tender.) Drain potatoes; return to bowl.
• Mix sour cream and aioli until blended. Add to potatoes; mix lightly.
• Spoon potato mixture onto large sheet of foil sprayed with cooking spray; top with cheese. Fold foil to make packet. Place on grill over unlit area; cover.
• Grill 15 min. or until potatoes are tender, monitoring for consistent grill temperature. Cut slits in foil to release steam before opening packet.

GRILLED SWEET POTATOES

Steps:

• Cut two pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil.
• Spread cut side with butter.
• Sprinkle with salt and pepper.
• Fold foil over potatoes and seal tightly.
• Grill covered, over medium hot heat for 50 minutes, or until tender, turning once.
• To serve, fluff potatoes with a fork and drizzle with honey.