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Grilled Sweet Potatoes with Herb Vinaigrette

These sweet potatoes are quick, easy and packed with flavor. They can easily be paired with your favorite protein.
1. Put potatoes in large pot. Cover the potatoes with water, add salt. Boil the potatoes until just cooked but not completely soft, 25 - 30 minutes, depending on the size. Test by piercing a potato with a fork or thin bamboo skewer. If it enters the core of the potato with little resistance, the potatoes are done. Drain them immediately; set aside and let cool.

2. In a tightly covered container, shake olive oil, vinegar, mustard, honey, salt and pepper together to create the vinaigrette. Set aside.

3. When the potatoes are cool, cut them into 1/2-inch slices; brush both sides of the potato slices with canola oil.

4. Heat Memphis Grill to 400°F with the Indirect Savorizer® in place. Grill the potatoes over indirect heat until slightly charred on both sides and just cooked through, about 2 minutes per side.

5. Place the grilled potatoes on a platter and pour the vinaigrette over the top of the potatoes. Sprinkle parsley over top.

3 large sweet potatoes, peeled
2 teaspoons salt
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
1/4 cup fresh flat leaf parsley, chopped
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