Grilling time: 20 minutes
1/4 cup Extra Virgin Olive Oil
2 Tbsp fresh lime juice
1 tsp chopped garlic (I use 2 in mine)
1 tsp minced jalapeno pepper ( or you can use 1/4 tsp red pepper flakes)
1 tsp kosher salt
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
Place all ingredients in a bowl. Set aside.
Now you'll need:
1 1/2 pounds sweet potatoes
4 large red bell peppers (I use one of each color...I just like the colorful variety it adds to the dish)
1 cup thinly sliced celery
3 green onions, white and light green parts only, cut diagonally into thin slices
1/3 cup roughly chopped fresh cilantro leaves
Peel and cut the sweet potatoes crosswise into slices about 1/2" thick. Dip (or lightly brush both sides with the dressing). Set aside sweet potatoes.
Add the celery, onions and cilantro to the dressing. Set aside
Grill the sweet potatoes and 4 red bell peppers, over direct medium heat, turning occasionally.
The sweet potatoes are done when they can easily be poked with a knife, about 20 minutes.
The bell peppers are done when the skin blackens and blisters all over, 12 to 15 minutes.
After the bell peppers are cooked, place them in a bowl and put plastic wrap over them to trap the steam and let them sweat.
Cut the COOKED sweet potatoes into 1/2" pieces and put them in a large bowl. After the bell peppers have been able to sweat for about 10 min, remove the skin off the peppers and cut into 1/2" pieces. Add to the bowl with the sweet potatoes. Toss.
Now take the dressing and add enough to moisten the sweet potato salad
(you may not use ALL of the dressing, or you can...whatever you like)
Mix well and serve with anything you choose! We chose to cook ribs and serve it on top of the salad! It was delicious and hearty!
Recipe courtesy of Webers 'Real Grilling' p. 272