Grilled Sweet Potatoes With Cilantro Recipes

SMOKY GRILLED SWEET POTATOES WITH CILANTRO & LIME

Steps:

• Preheat your grill to medium-high (direct heat).
• Brush the sliced sweet potatoes with olive oil and rub with about 1 teaspoon of spice mix per side.
• Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.

GRILLED SWEET POTATOES WITH LIME CILANTRO VINAIGRETTE

Steps:

• Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
• Prepare grill for cooking.
• Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
• Serve potatoes warm or at room temperature, drizzled with vinaigrette.

GRILLED SWEET POTATOES WITH BBQ BAKED BEANS AND CILANTRO CREAM

Steps:

• Preheat the grill to medium heat.
• Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
• Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
• Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
• Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

SPICY GRILLED SWEET POTATOES

Steps:

• Combine the spices in a small bowl (cumin, garlic powder, salt and red pepper). Mix.
• Put the sweet potato slices in a medium bowl and drizzle with olive oil. Toss to coat. Sprinkle with the spices and toss to coat evenly.
• Heat a stove-top grill or a large skillet over medium high heat. Remove briefly from heat, coat with cooking spray, and return to the heat. (The original recipe called for a grill, but I just use a skillet.).
• Place sweet potato slices in the skillet, flipping occasionally, so that they are grilled crispy on both sides. They take about 10 minutes to cook as long as they are properly sliced to a thin 1/4-inch thickness.
• When cooked, places in a serving bowl and sprinkle with the cilantro, if using. (The first several times I made this I had no cilantro, so did without. In the meantime I've made it with cilantro a few times, but it is just fine without it if you don't have any.).

GRILLED SWEET POTATOES WITH CHIMICHURRI

Steps:

• Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and toss until well coated.
• Cut four 22-inch long pieces of heavy-duty foil. Place two sheets on top of each other, then add half of the potatoes to the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
• Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs-the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO (BOBBY FLAY)

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.