Best 10 Grilled Sweet Potatoes With Lime And Cilantro Bobby Flay Recipes

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.

GARLIC AND HERB GRILLED SWEET POTATO FRIES

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
• Heat the grill to high.
• While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
• Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

GRILLED SWEET POTATO WEDGES

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

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 BRUSHED WITH SPICE OIL

Steps:

• Mix together the oil, cumin, paprika and cinnamon in a small bowl. Let sit at room temperature while you prepare the potatoes.
• Put potatoes in a medium saucepan over medium heat, and cover with cold water. Bring to a boil, and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly before cutting crosswise into 1/2-inch thick slices.
• Preheat a grill pan over medium heat. Brush the potatoes on each side with the spice oil and season with salt and pepper, to taste. Grill until lightly golden brown on each side and just cooked through, about 3 minutes per side. Continue to brush with the remaining oil, as they grill. Transfer to a serving platter and serve.

MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS

Steps:

• For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
• Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
• Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

GRILLED SWEET POTATO AND SCALLION SALAD

Steps:

• Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
• Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
• In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.

JAMAICAN GRILLED SWEET POTATOES

Steps:

• Prehat grill for 5 minutes.
• In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
• Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
• Melt the rmaining butter and brush both sides of cut potato slices.
• Grill for 8 to 10 minutes or until tender.
• Spoon the molasses mixture evenly over cooked potato slices and serve.
• When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

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.