Grilled Sweet Potato Salad Food

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
• Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
• In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.

GRILLED SWEET POTATOES

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.

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill.
• In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
• Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
• (Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)
• Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

GRILLED SWEET POTATO SALAD

Steps:

• Prepare medium-low charcoal grill or preheat a gas grill.
• For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
• Whisk in oil until completely blended.
• Stir in cilantro, garlic and salt.
• To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
• Using a slotted spoon, transfer the potato slices to the grill.
• Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
• Return grilled potatoes to vinaigrette.
• Add red pepper, scallions, juice, salt and pepper; toss gently and serve.

GRILLED SWEET POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
• Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with coriander.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
• In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the grill to high. Brush potatoes and scallions with olive oil and place on grill. Grill potatoes for 3 to 4 minutes on each side, or till just tender. Grill scallions until softened and you can see the grill marks. Remove scallions from the grill and cut into thin slices.
• In a large bowl, whisk together 1/2 cup olive oil, Dijon mustard, apple and balsamic vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated.
• Move to a platter and serve. Enjoy!

GRILLED SWEET-POTATO SALAD

Steps:

• Boil potatoes:
• In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
• Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander.

EMERIL LAGASSE'S GRILLED SWEET POTATO SALAD

Steps:

• Preheat a broiler or a grill pan to medium-high.
• Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes in a single layer on a baking sheet (or on the grill pan) and broil or grill until nicely caramelized, 2 to 3 minutes on each side. Adjust the oven to the bake setting and the temperature to 350 degrees F.
• Transfer the potatoes to a baking sheet (if they've been grilled), place the pan in the oven, and bake until the potatoes are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.
• Arrange the sweet potato slices on a platter, and drizzle the remaining 1 /4 cup olive oil and the lime juice over them. Sprinkle with the cilantro and red onion, and serve.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

GRILLED SWEET POTATO SALAD

Steps:

• Preheat grill (broiler) to a medium heat and brush the potato slices with the olive oil.
• Season and grill for 10 minutes on each side until tender.
• Arrange salad leaves, tomatoes and seeds on a platter.
• Make the dressing by pouring into a jug and whisking well.
• Drizzle over the salad leaves.
• Place the hot potato slices on the salad and serve.

GRILLED SWEET POTATO SALAD WITH CHILE-LIME VINAIGRETTE

Steps:

• Cover sweet potatoes with cold water in a large pot and simmer until just tender.
• Allow to cool and slice into 1/2 inch thick slices.
• Mix spices, spray slices of potato with cooking spray, and sprinkle with spice mixture while grill is preheating to medium-high heat.
• Spray corn and sprinkle with spice mixture.
• Grill potatoes for 1 minute on each side, and the corn for 5 minutes, rotating once.
• In a large bown, add the potato (cut into bite sized pieces), and remove corn from husk.
• Add remaining ingredients.
• Mix Dressing ingredients and add to bowl.
• Stir gently.

GRILLED SWEET POTATO SALAD

Steps:

• Heat grill to medium heat.
• Place potatoes in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min.; drain.
• Brush both sides of potato, pepper and onion pieces with oil. Grill 12 to 15 min. or until vegetables are tender, turning occasionally. Meanwhile, mix remaining ingredients until blended.
• Remove vegetables from grill; cool.
• Chop vegetables coarsely; place in large bowl. Add sour cream mixture; mix lightly.