Grilled Spicy Sweet Potato w/ Tangy Sauce
~2lbs sweet potatoes
Oil (your cooking preference, I like grapeseed oil because of
the high smoke point)½ tsp ground cumin
2 pinches cayenne pepper
4 oz sour cream
1 Lime
Lime salt (Spice it to a Tea – Brevard, NC)
Ground pepper
Boil ~2lbs sweet potatoes ~45 minutes or until the skin becomes “loose” but not too soft
Place in cool water for ~15 minutes and then transfer whole sweet potatoes into refrigerator x 1 hour
Sweet Potato Seasoning
Heat 2 tbsp of oil in a sauce pan
Add in ½ tsp ground cumin
Add 2 pinches of cayenne pepper
Stir until evenly mixed, set aside to cool
Remove skin from sweet potatoes and slice lengthwise into about 6 thick pieces per potato
Evenly lightly coat each slice with the seasoning prepared above (it just makes it with little to spare)
Place these in 1 layer on a cookie sheet
While waiting for the grill to heat up…
Tangy Sauce
In a small bowl, mix 4oz sour cream (I used light sour cream) with the zest of 1 lime along with its juice
Season with lime salt and pepper to taste
Grill the sweet potatoes about 4 minutes on each side. Serve with a delicious medium rare Sirloin steak!
Verdict: The mild sweetness
of the potato, the heat from the seasoning, and the tanginess from the sauce is
phenomenal! The flavor combination is
out of this world. I was very skeptical
when I looked this recipe over, but I am so glad I gave it a chance along with
a few alterations! I will definitely be
doing this again! Since then, I’ve mixed
up the tangy sauce and used it on fish tacos.
It’s a really interesting topping.
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