Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette
Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette is Head to the store and pick up kosher salt, canolan oil, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.
Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
Heat the grill over medium-high heat.
Brush the potato slices with oil on both sides and season with the spice rub on one side. 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. 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.
Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.