Grilled Sweet Potatoes With Creamy Basil Vinaigrette

1. 1

   Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.

2. 2

   Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350u00b0 to 400u00b0). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.

3. 3

   Note: Nutritional analysis includes about 2 1/2 Tbsp. vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.