Grilled Sweet Potatoes with cilantro

Prep time: 20 minutes
Cook time: 10 minutes


Ingredients

2 pounds Sweet Potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing

1/4 cup finely chopped fresh Cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Method

1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

2 Combine all of the dressing ingredients into a small bowl.

3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

4 Toss the sweet potatoes in a bowl with the dressing and serve hot.

Susan's Sweet Potato Side Salad

Description
Yogurt and red-wine vinegar make a smooth and tasty dressing for this easy picnic dish. Tarragon or parsley can be added or used as a substitute for basil. Since sweet potatoes are available year-round, try serving this dish warm in cooler months; simply drain the potatoes and don’t rinse them before adding the dressing.

Serves 4
Ingredients
2 medium yams (1 1/2 pounds), peeled and cut into 1" cubes
1/3 cup nonfat or low-fat plain yogurt
1 small yellow bell Pepper, diced
2 scallions, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon Red Wine Vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8 to 10 minutes. Drain, run under cold water to cool, and drain again.
In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper. Serve at room temperature or chilled.
Nutritional information
Per (3/4-cup) serving:
120 calories
0 g fat (0 g sat)