Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette Recipe

Name: Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons rice vinegar; 2 tablespoons water; 3/4 cup freshly chopped green onion, green parts only, plus more for garnish; 3 tablespoons freshly chopped cilantro leaves; 2 teaspoons honey; Salt and freshly ground black pepper; 1/2 cup canola oil; 6 tablespoons ancho chili powder; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 2 teaspoons light brown sugar; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 4 sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on; Canola oil; Freshly chopped cilantro leaves, for garnish; Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes

Servings: persons

3 tablespoons rice vinegar
2 tablespoons water
3/4 cup freshly chopped green onion, green parts only, plus more for garnish
3 tablespoons freshly chopped cilantro leaves
2 teaspoons honey
Salt and freshly ground black pepper
1/2 cup canola oil
6 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
4 sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on
Canola oil
Freshly chopped cilantro leaves, for garnish
Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes

1
Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth.
2
With the motor running, slowly add the oil and blend until emulsified.
3
Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
4
Heat the grill over medium-high heat.
5
Brush the potato slices with oil on both sides and season with the spice rub on one side.
6
Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes.
7
Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer.
8
Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 tablespoons rice vinegar, 2 tablespoons water, 3/4 cup freshly chopped green onion, green parts only, plus more for garnish, 3 tablespoons freshly chopped cilantro leaves, and more.

Yes, Red Chile Rubbed Sweet Potatoes with Green Onion 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.

Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette

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