Grilled Sweet Potato & Jicama

1. 1

   Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until almost tender. Drain; cool slightly.

2. 2

   Place 1/2 cup oil, lime juice, cilantro, honey, vinegar, garlic and chipotle in a blender; cover and process until blended. Transfer to a small bowl; add jicama and toss to coat.

3. 3

   Peel and slice sweet potatoes; brush with remaining oil. Grill, covered, over medium heat for 2-3 minutes on each side or until slices have grill marks and are tender.

4. 4

   Arrange potatoes on a serving platter. With a slotted spoon, top with jicama. Drizzle salad with remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.