- 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
- 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.
- In a tightly covered container, shake olive oil, vinegar, mustard, honey, salt and pepper together to create the vinaigrette. Set aside.
- When the potatoes are cool, cut them into 1/2-inch slices; brush both sides of the potato slices with canola oil.
- 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.
- Place the grilled potatoes on a platter and pour the vinaigrette over the top of the potatoes. Sprinkle parsley over top.
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