You may also like
Categories:
recipe was sweet potatoes olive oil salt jalapeno pepper ground cumin scallion lime juice lime wedges fresh coriander leaves
Viewed: 53 - Published at: 8 years agoIngredients
- This recipe was created by me when all my friends were tired of the "same-old" potato salad and would not make any when we had a cookout.
- 2 1/2 pounds sweet potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 small jalapeno pepper, diced fine
- 1 teaspoon ground cumin
- 1 scallion
- 2 teaspoons fresh lime juice
- lime wedges
- 1/4 cup fresh coriander leaves
Method
- In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
- In a colander drain potatoes and cool to warm.
- With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.
- While potatoes are boiling, prepare grill.
- In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
- Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
- Thinly slice scallion diagonally and sprinkle over potatoes.
- Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes.
- Serve potato salad with lime wedges and sprinkle with coriander.
- The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
- Therefore, Food Network cannot attest to the accuracy of any of the recipes.
