Grilled Sweet Potatoes With Chipotle Honey Sauce Food

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 SWEET POTATOES

Steps:

• Bring a large pot of water to boil. Place the sweet potatoes gently in the water. Boil for approximately 12-15 minutes, depending on the thickness of the potatoes.
• Preheat your grill while your potatoes are boil to High heat (450 degrees F).
• While the sweet potatoes are boiling, in a blender jar or food processor, combine the mayonnaise, chipotle pepper, adobo sauce, and lime juice. Puree until smooth. Transfer to a small bowl, and refrigerate until ready to serve.
• Carefully remove the sweet potatoes from the water and set them on a cutting board. Slice them into 1/2 inch thick slices.
• Place the potato slices on a large baking sheet. Drizzle with olive oil and brush with a basting brush to ensure the potatoes are evenly coated on all sides. Season on all sides with Hey Grill Hey Signature Chicken Seasoning or salt and pepper.
• Place sweet potato rounds directly on the grill grates. Close the lid and cook for 3-5 minutes. Flip, close the lid, and cook for an additional 3-5 minutes or until the potatoes have nice char marks and they are nice and tender.
• Serve immediately with the chipotle lime dipping sauce.

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.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• Meanwhile, place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. (It might look curdled.)
• With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
• Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot.

GRILLED POTATOES WITH CHIPOTLE YOGURT

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.

GRILLED SWEET POTATOES WITH CHIPOTLE HONEY SAUCE

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.

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.

HONEY VANILLA GRILLED SWEET POTATOES

Steps:

• Preheat grill for medium heat.
• Arrange sweet potatoes in a 9x13-inch aluminum foil pan. Stir butter and cinnamon together in a bowl and drizzle over potatoes. Cover pan with aluminum foil.
• Bake sweet potatoes on the preheated grill, stirring occasionally, for 15 minutes. Stir honey and vanilla extract together in a bowl and drizzle over sweet potatoes. Return aluminum foil to cover pan. Continue cooking on the grill until sweet potatoes are tender, about 10 more minutes.

SWEET POTATOES WITH CHIPOTLE HONEY BUTTER

Steps:

• Poke sweet potatoes twice with a fork.
• Microwave on High for about 10 minutes or until soft.
• Stir together sofened butter, honey, adobe sauce and chipotle pepper.
• May add more or less chipotle pepper to taste.
• Cut open sweet potatoes and fluff inside with a fork.
• Add chipotle butter and stir lightly with a fork.
• Recipe can be doubled.