Grilled Chipotle Lime Sweet Potato CoinsI think of summer as endless time, where I can get things done and get ahead of myself a bit. But then when it arrives, I am reminded of how busy I always am. Trying to soak up the goodness of it's warmth and rays. Taking advantage of its sweet bounty, berries, fruits, veggies. Getting in fun time with my daughter. Keeping up a steady exercise routine and finding a moment in the middle to relax. All these things seem to leave little time for blogging.
This recipe is really simple and can be made either on the grill or roasted in the oven. Again, I don't have exact ingredients for the recipe, as it involves just mixing together a few things, just enough to coat the potatoes.
- 2-4 sweet potatoes (depending on how many you are feeding), washed, scrubbed and cut into coins (circles)
- 1/4 cup chopped cilantro leaves
- juice of 1-2 limes ( I like 2 to make it zesty)
- 1 large clove of minced garlic
- 1 tsp. (or more to taste) chipotle flakes
- 1 tablespoon of honey
- Extra Virgin Olive Oil (about 3-4 tablespoons or enough to coat)
- salt and pepper to taste
In a sealable container, place the sweet potato coins, pour all ingredients over the top, in no particular order, but doing the olive oil last. Cover and shake well so that the potatoes are well coated with the sauce and ingredients are well mixed. Set aside to sit for an hour on the counter, or if more time, in the fridge.
If grilling, place potatoes on grill and cook over a low flame. Cook on each side for 5-7 minutes (depending on grill it could take longer). If you have extra sauce, you can brush it on with a grill or pastry brush. You will know they are done when there are nice grill marks and the potato itself has browned slightly on both sides and are softened.
If roasting in the oven cook in a preheated oven at 425. Cook about 15 minutes on each side.
This is a great side with fish, meat or other veggies.