Grilled Sweet Potatoes, Scallion-Yogurt and Cilantro
Active Time: 15 minutes | Total Time: 1 hour | Serves 4 | Vegan | 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 or coconut 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:
https://jessicaseinfeld.com//recipes/grilled-sweet-potatoes-scallion-yogurt-and-cilantro
