The smoky sweetness of grilled sweet potatoes and the smoky heat of chipotles make this an unusual potato salad. Use a perforated grill pan, available at kitchen stores, to prevent the slices from falling through the grill. Here’s a tip: if some slices aren’t quite done when you take them off the grill but you’re afraid of burning them with further grilling, pop them in the microwave for 15 to 30 seconds to complete their cooking.
|¼||cup fresh orange juice|
|1||canned chipotle in adobo sauce plus ½ teaspoon of adobo sauce|
|⅓||cup olive oil|
|¼||tsp. fresh lime juice|
|½||tsp. chopped garlic|
|2||lb. sweet potatoes, peeled and cut into ½-inch slices|
|¾||cup chopped red onion|
|2||Tbsp. chopped fresh cilantro|
This content is from the book Potato Salad by Debbie Moose.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything