Grilled Chipotle Sweet Potatoes Recipes

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GRILLED SWEET POTATOES



Grilled Sweet Potatoes image

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Provided by teetee830

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g

GRILLED POTATOES WITH CHIPOTLE YOGURT



Grilled Potatoes with Chipotle Yogurt image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1 cup full-fat Greek yogurt
1/4 cup fresh cilantro, minced, plus additional for garnish
1/4 cup fresh mint, minced
Juice of 1 lime
1/2 chipotle pepper in adobo, minced
Kosher salt
2 pounds small mixed baby potatoes
10 sprigs fresh thyme
1 head garlic, broken up into cloves with skins on
1/2 cup kosher salt, plus more as needed
16 to 20 bay leaves, optional
1/2 cup extra-virgin olive oil

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



Grilled Sweet Potatoes with Chipotle-Honey Sauce image

Prepared on the grill and paired with a spicy sauce, these sweet potatoes make a wonderful side with most any meal. Plus, they take only 20 minutes to make!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

1 cup honey
4 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
2 tablespoons adobo sauce (from can of chiles)
6 medium sweet potatoes
1/3 cup olive or vegetable oil
2 teaspoons kosher (coarse) salt

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.

Nutrition Facts : Calories 410, Carbohydrate 72 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 54 g, TransFat 0 g

BRAISED CHIPOTLE SWEET POTATOES



Braised Chipotle Sweet Potatoes image

This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon cumin seeds
1 tablespoon extra-virgin olive oil
2 large rainbow carrots, cut into 1-inch half-moons
1 large yellow onion, diced
2 large sweet potatoes (about 2 pounds), cut into 1-inch pieces
Kosher salt
6 cups kale (about 1 pound), woody ends discarded, leaves and stems chopped
Juice of 1 navel orange (about 1/3 cup)
1 tablespoon tomato paste
1 tablespoon dark brown sugar
1 chipotle pepper in adobo, seeded and chopped, plus 1 tablespoon adobo sauce, optional
1 1/2 cups vegetable broth
2 cups cooked brown rice, for serving, optional
2 radishes, cut into thin matchsticks
1/4 cup fresh cilantro, chopped

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.

WHIPPED CHIPOTLE SWEET POTATOES



Whipped Chipotle Sweet Potatoes image

Categories     Mixer     Side     Bake     Thanksgiving     Vegetarian     Hot Pepper     Sweet Potato/Yam     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 4

5 1/2 pounds sweet potatoes, scrubbed
1 tablespoon minced chipotle chiles in adobo, mashed to a paste (1 1/2 to 2 chiles)
3 tablespoons unsalted butter, cut into tablespoon pieces and softened
1 teaspoon salt

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.

GRILLED SWEET POTATOES WITH CHIPOTLE HONEY SAUCE



Grilled Sweet Potatoes With Chipotle Honey Sauce image

Make and share this Grilled Sweet Potatoes With Chipotle Honey Sauce recipe from Food.com.

Provided by JillAZ

Categories     Yam/Sweet Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

6 medium sweet potatoes (the dark orange ones)
1/3 cup olive oil
2 teaspoons salt
1 cup honey
4 chipotle chiles in adobo, finely chopped
2 tablespoons adobo sauce (from can of chilies)

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.

Nutrition Facts : Calories 389.5, Fat 12.1, SaturatedFat 1.7, Sodium 849.2, Carbohydrate 72.7, Fiber 4, Sugar 51.8, Protein 2.2

WHIPPED CHIPOTLE SWEET POTATOES



Whipped Chipotle Sweet Potatoes image

Categories     Side     Bake     Thanksgiving     Low Cal     Hot Pepper     Sweet Potato/Yam     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

5 1/2 pounds sweet potatoes (about 8 large), scrubbed
1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
3 tablespoons unsalted butter, cut into pieces and softened
available at some supermarkets and specialty foods shops

Steps:

  • Preheat oven to 450°F. and line a baking sheet with foil.
  • Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
  • Reduce oven temperature to 350°F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.

SWEET POTATOES FOR THE GRILL



Sweet Potatoes for the Grill image

Add in a pinch of cayenne pepper for a little heat is desired, you can also bake these in the oven --- these may be prepared hours in advance placed in the foil pan and refrigerated just drizzle on the orange juice before grilling :)

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sweet potato, peeled
1/3 cup brown sugar
1/2 teaspoon dried thyme (rubbed between fingers to release flavors)
1/4-1/2 teaspoon lemon pepper (or use freshly ground black pepper to taste)
2 tablespoons butter, finely diced
1/3 cup orange juice

Steps:

  • Preheat the grill to medium heat.
  • Generously grease a heavy medium size shallow disposable foil pan.
  • Cut the sweet potatoes into thick slices, then place in a large bowl.
  • In a small bowl combine the brown sugar with thyme and lemon pepper; sprinkle over the potato slices in the bowl and toss to coat.
  • Arrange the slices in layers into the pan.
  • Dot with butter (at this point you may refrigerate until ready to grill).
  • Pour the orange juice over the top.
  • Cover with foil.
  • Place on the grill, then cover with the grill lid.
  • Cook for about 15 minutes, then remove the foil and do a test for doneness, if needed cook for additional time until they are to your liking, you may need to add in more orange juice if potatoes begin to dry out.

Nutrition Facts : Calories 227.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 110.8, Carbohydrate 42.9, Fiber 3.5, Sugar 24.1, Protein 2

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