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Grilled Sweet Potato & Jicama

 Grilled Sweet Potato & Jicama
My dad used to grill sweet potatoes and serve them with a simple vinaigrette. I've tweaked his recipe over the years to give this special side a little Southern twist.
16 ServingsPrep: 40 min. Grill: 5 min.

Ingredients

  • 4 medium sweet potatoes
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 1/2 cup lime juice
  • 1/2 cup minced fresh cilantro
  • 1/4 cup honey
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, peeled
  • 1 chipotle pepper in adobo sauce, seeded
  • 1 medium jicama, peeled and julienned

Directions

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 20-25 minutes or until almost
  • tender. Drain; cool slightly.
  • Place 1/2 cup oil, lime juice, cilantro, honey, vinegar, garlic and
  • chipotle in a blender; cover and process until blended. Transfer to
  • a small bowl; add jicama and toss to coat.
  • Peel and slice sweet potatoes; brush with remaining oil. Grill,
  • covered, over medium heat for 2-3 minutes on each side or until
  • slices have grill marks and are tender.
  • Arrange potatoes on a serving platter. With a slotted spoon, top with
  • jicama. Drizzle salad with remaining dressing. Yield: 16 servings.

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Grilled Sweet Potato & Jicama (continued)

Nutritional Facts: 1 serving equals 140 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 11 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein.