Grilled Sweet Potatoes With Gorgonzola Spread 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.

ROASTED POTATOES WITH THYME AND GORGONZOLA

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

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.