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Grilled Sweet Potatoes, Scallion-Yogurt and Cilantro

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Grilled Sweet Potatoes, Scallion-Yogurt and Cilantro

Active Time: 15 minutes   |   Total Time: 1 hour   |   Serves 4  |  Gluten Free

Ingredients
  • For the potatoes:
  • 4 8-ounce sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh cilantro leaves
  • -
  • For the yogurt:
  • 3 scallions, thinly sliced, plus more for serving
  • ¾ cup Greek yogurt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh lime juice
Instructions

Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with foil.

Put the potatoes on the pan and pierce several times with the tines of a fork. Bake until tender, 40 to 45 minutes.

While the potatoes cook, make the yogurt. Thinly slice the scallions and put them in a small bowl with the yogurt, cumin, cayenne, salt, and lime juice. Stir together. Then stir in 1 to 2 tablespoons water to thin out so it’s pourable.

Heat your grill to medium-high.

Once the potatoes are done, use a paring knife to slit them down the middle (without cutting all of the way through). Let cool for a few minutes. Then, use a metal spatula to press them flat until ¾-inch thick.

Drizzle the potatoes with the oil and sprinkle with salt and pepper. Grill for 3 to 5 minutes per side, or until nice grill marks form.

Divide the potatoes among plates. Top with the yogurt sauce, cilantro, and some more scallions.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/grilled-sweet-potatoes-scallion-yogurt-and-cilantro

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