Mexican-style Grilled Sweet Potatoes by Geneviève O’Gleman
Prep Time
Cooking Mode
2 sweet potatoes
30 mL (2 tbsp.) tbsp. olive oil
1 red bell pepper
1 yellow bell pepper
240 mL (1 cup) cup fresh cilantro
540 mL (2 ¼ tasse) cup black beans
1 lime
5 mL (1 tsp) tsp ground cumin
1 mL (¼ tsp.) tsp. smoked paprika
120 mL (½ cup) cup feta cheese crumbled
2 sweet potatoes
30 mL (2 tbsp.) tbsp. olive oil
1 red bell pepper
1 yellow bell pepper
240 mL (1 cup) cup fresh cilantro
540 mL (2 ¼ tasse) cup black beans
1 lime
5 mL (1 tsp) tsp ground cumin
1 mL (¼ tsp.) tsp. smoked paprika
120 mL (½ cup) cup feta cheese crumbled
Directions
1Preheat barbecue to high, approximately 290 °C (550 °F).
2Cut potatoes lengthwise into 1-cm (3/8-in.) slices. Use the tip of a knife to score a diamond pattern into each side of the potato slices.
3Brush potatoes with 15 mL (1 tbsp.) oil.
4Reduce heat to medium, approximately 200 °C (400 °F).
5Place potato slices on barbecue grill, close lid and cook for 20–25 minutes or until tender.
6Meanwhile, dice peppers and chop cilantro. Rinse and drain beans. Pour into a large bowl.
7Using a fine grater, zest lime over bowl, and then squeeze to juice. Add remaining oil (15 mL/1 tbsp.), cumin and paprika. Mix well.
8Spread sweet potato slices on a large plate and top with black bean salsa. Crumble feta over salsa and serve.
Tips
1
of a knife to score a diamond pattern into each side of the potato slices.
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Personal Note
Personal Note