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Recipe: Grilled Sweet Potatoes with Tangy Vinaigrette

Recipe: Grilled Sweet Potatoes with Tangy Vinaigrette

Sweet potatoes contain almost twice as much fiber and significantly more beta-carotene than white or red potatoes, making them a great side dish for your summer grilling

This sweet potato recipe adds an extra level of flavor with a tangy vinaigrette. 

Grilled Sweet Potatoes with Tangy Vinaigrette

Makes 5 cups
1 1/2 cups = 1 vegetable serving
200 calories per cup

2 pounds sweet potatoes, peeled
1 tablespoon soy sauce
1 tablespoon olive oil

Vinaigrette:
4 scallions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh garlic, grated
1 tablespoon fresh ginger, chopped
1/4 cup rice wine vinegar
1 tablespoon soy sauce

Put potatoes in a saucepan. Add water to cover and simmer until tender, about 15 minutes. In a bowl, cut potatoes into 1" slices. In a separate bowl, combine soy sauce and oil. Brush on both sides of potatoes. Grill or broil potato slices until browned. 

For the vinaigrette combine scallions, parsley, garlic, ginger, vinegar and soy sauce. Drizzle mixture over potatoes. Serve hot or cold. 

Source: HMR's Serving You Well Cookbook

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