Trevor's Recipe Collection
For the sweet potatoes:
2 pounds sweet potatoes (about 3 large), scrubbed and dried
3 tablespoons vegetable or olive oil, plus more for the grill grates
Kosher salt
For the spicy honey-lime dressing (optional):
2 tablespoons honey
1 1/2 teaspoons vegetable or olive oil
1 1/2 teaspoons sambal oelek
1 1/2 teaspoons freshly squeezed lime juice
Pinch kosher salt
2 tablespoons coarsely chopped fresh cilantro leaves
• Grill the sweet potatoes: Heat an outdoor grill for medium, direct heat (about 350°F). While the grill is heating, cut the sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with the oil, season with salt, and toss to combine.
• Oil the grill grates. Place the sweet potato slices in a single layer on the grill. Cover and cook until grill marks appear, about 5 minutes. Flip the sweet potatoes, cover, and cook until the sweet potatoes are tender, about 5 minutes more. Meanwhile, make the dressing if using.
• Make the dressing: Place the honey, oil, sambal, lime juice, and salt in a large bowl and whisk to combine. When the sweet potatoes are ready, transfer to the bowl with the dressing and toss to combine. Transfer to a serving platter, top with the cilantro, and serve.
Recipe Notes
Make ahead: The dressing can be made and refrigerated up to 2 days ahead. Let sit out a room temperature while the sweet potatoes are grilling and rewhisk before using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For the sweet potatoes:
2 pounds sweet potatoes (about 3 large), scrubbed and dried
3 tablespoons vegetable or olive oil, plus more for the grill grates
Kosher salt
For the spicy honey-lime dressing (optional):
2 tablespoons honey
1 1/2 teaspoons vegetable or olive oil
1 1/2 teaspoons sambal oelek
1 1/2 teaspoons freshly squeezed lime juice
Pinch kosher salt
2 tablespoons coarsely chopped fresh cilantro leaves
• Grill the sweet potatoes: Heat an outdoor grill for medium, direct heat (about 350°F). While the grill is heating, cut the sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with the oil, season with salt, and toss to combine.
• Oil the grill grates. Place the sweet potato slices in a single layer on the grill. Cover and cook until grill marks appear, about 5 minutes. Flip the sweet potatoes, cover, and cook until the sweet potatoes are tender, about 5 minutes more. Meanwhile, make the dressing if using.
• Make the dressing: Place the honey, oil, sambal, lime juice, and salt in a large bowl and whisk to combine. When the sweet potatoes are ready, transfer to the bowl with the dressing and toss to combine. Transfer to a serving platter, top with the cilantro, and serve.
Recipe Notes
Make ahead: The dressing can be made and refrigerated up to 2 days ahead. Let sit out a room temperature while the sweet potatoes are grilling and rewhisk before using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.