November 18th, 2020
Recipe: Grilled Sweet Potatoes with Cilantro Zhoug
Spark Grills x Chef Heather Carr
Makes 6 portions
Active Prep: 15 mins
Non-active Prep: 1 hour
Cook Time: 20 minutes
For the Grill:
- Everyday Spark Grilling Briq
- 5 ea Sweet Potatoes
- 2 oz Blended oil
- 3 ea Limes
- 2 ea Jalapeño
- To taste Salt
- 1 bunch Cilantro, rough chop
- 2 ea Jalapeños, from above, seeded and minced
- 3 cloves Garlic, minced
- 4 oz Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Cardamom
- 1/2 tsp Cumin
- 1/2 tsp Red Pepper Flakes
Combine all prepped ingredients except for oil in a small mixing bowl. Whisk in extra virgin olive oil and taste to adjust seasonings.
Step 1: Peel, Cut and Soak Sweet Potatoes
Peel sweet potatoes and cut lengthwise in 1/2 inch thick planks. Soak in cold water to draw out starches.
Step 2: Fire up the grill
Using the Everyday Briq and the heat spreader installed, preheat the Spark to 500°F.
Step 3: Brush with oil and season with salt
When the grill is at temperature, remove the potatoes from the water and pat dry. Brush one side of the sweet potato plank with blended oil and season with salt.
Step 3: Grill the Sweet Potatoes
Place the sweet potato planks on the grill and let them begin to caramelize. Rotate each plank 90 degrees to create cross-hatch marks and repeat until both sides have hatch marks,
Step 4: Lower the grill temp to 350°F and add Jalapeños
Lower the temperature to 350°F. Add jalapeños to the grill and char the surface of the pepper. Finish cooking the planks for approximately 8-10 minutes. The internal temperature of the potatoes should reach 170°F with a firm exterior and soft center.
Step 6: Prep the Cilantro Zhoug and Serve
Mix a handful of chopped Cilantro with the peeled, de-seeded and diced grilled jalapeño in a small bowl. Add minced garlic, cumin, cardamom and salt. Gently combine all dry ingredients with the Extra Virgin Olive oil. Cut the sweet potatoes on a bias and serve with Cilantro Zhoug sauce.