Grilled Sweet Potatoes with Jerk Vinaigrette Recipe

Name: Grilled Sweet Potatoes with Jerk Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Pepsi; 1/4 cup soy sauce; 2 tablespoons unsulfured molasses; 2 tablespoons minced peeled fresh ginger; 1 tablespoon dark brown sugar; 2 teaspoons red wine vinegar; 1 teaspoon minced thyme; 1 small garlic clove, minced; 1/4 teaspoon vadouvan (see Note) or curry powder; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cinnamon; Kosher salt; Pepper; 1/2 cup mayonnaise; 2 teaspoons extra-virgin olive oil, plus more for brushing; Six 6-ounce sweet potatoes, baked and peeled; 1 1/2 cups torn escarole, light green leaves only; 1/2 cup finely diced fresh pineapple; 1/2 cup finely diced red bell pepper; 1/2 cup finely diced orange bell pepper

Servings: persons

1/2 cup Pepsi
1/4 cup soy sauce
2 tablespoons unsulfured molasses
2 tablespoons minced peeled fresh ginger
1 tablespoon dark brown sugar
2 teaspoons red wine vinegar
1 teaspoon minced thyme
1 small garlic clove, minced
1/4 teaspoon vadouvan (see Note) or curry powder
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Kosher salt
Pepper
1/2 cup mayonnaise
2 teaspoons extra-virgin olive oil, plus more for brushing
Six 6-ounce sweet potatoes, baked and peeled
1 1/2 cups torn escarole, light green leaves only
1/2 cup finely diced fresh pineapple
1/2 cup finely diced red bell pepper
1/2 cup finely diced orange bell pepper

1
In a saucepan, boil the Pepsi over moderately high heat until reduced to 1/4 cup, about 3 minutes.
2
Transfer to a blender.
3
Add the soy sauce, molasses, ginger, brown sugar, vinegar, thyme, garlic, vadouvan, allspice and cinnamon and puree.
4
Season the jerk vinaigrette with salt and pepper.
5
In a small bowl, whisk the mayonnaise with 2 tablespoons of the jerk vinaigrette and season with salt and pepper.
6
Light a grill or preheat a grill pan; brush with oil.
7
In a bowl, gently toss the sweet potatoes with half of the remaining jerk vinaigrette and season with salt and pepper.
8
Grill the potatoes over moderately high heat, turning and basting with the remaining vinaigrette, until lightly charred all over, 6 to 8 minutes.
9
Transfer to a platter and lightly break them apart with a fork.
10
In a bowl, toss the escarole, pineapple and bell peppers with the 2 teaspoons of oil; season with salt and pepper.
11
Scatter the salad over the grilled potatoes and serve right away with the jerk mayonnaise.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup Pepsi, 1/4 cup soy sauce, 2 tablespoons unsulfured molasses, 2 tablespoons minced peeled fresh ginger, and more.

Yes, Grilled Sweet Potatoes with Jerk Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Sweet Potatoes with Jerk Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions