Grilled Sweet Potatoes with Salted Peanuts & Orange Miso Vinaigrette

Grilling sweet potatoes is an easy way to get extra flavor from the char and makes for a fun side dish at your cookout. If the weather isn’t cooperating or you don’t own a grill, roasting them in the oven works quite well. The key to this dish is the punchy miso-orange vinaigrette. With a touch of garlic, rice vinegar and maple for sweetness, it’s a great compliment to the starchy potatoes.

Grilled Sweet Potatoes with Salted Peanuts & Orange Miso Vinaigrette

Prep Time 10 minutes
Cook Time 30 minutes
Grilling sweet potatoes is an easy way to get extra flavor from the char and makes for a fun side dish at your cookout. If the weather isn't cooperating or you don't own a grill, roasting them in the oven works quite well. The key to this dish is the punchy miso-orange vinaigrette. With a touch of garlic, rice vinegar and maple for sweetness, it's a great compliment to the starchy potatoes.
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Servings 4

Ingredients
 

For the potatoes:

  • 2 large sweet potatoes, about 2 pounds
  • 2 tablespoons sesame oil (not toasted sesame oil)
  • ½ teaspoon kosher salt

For the orange miso vinaigrette:

  • 1 mandarin orange, such as satsuma or Cutie, juiced
  • 2 tablespoons white miso
  • 1 large garlic clove, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon pure maple syrup
  • Freshly cracked black pepper
  • ¼ teaspoon kosher salt

To finish:

  • 2 tablespoons roasted and salted peanuts
  • ¼ cup fresh cilantro, roughly chopped

Instructions
 

  • Begin by making the dressing. In a small bowl, combine the orange juice, miso, grated garlic, rice vinegar, maple syrup, and salt and pepper. Stir well and set aside.
  • Heat your grill to medium low.
  • Slice the sweet potatoes about ½-inch thick. Brush them with the sesame oil and sprinkle with salt. Place them on the grill and close the lid. Let them cook for 5-8 minutes, then turn and continue cooking. Check for doneness. Depending on the heat of your grill, and how thick you’ve cut them, they could take anywhere from 15-25 minutes. If you’d like to get char marks on the potatoes, increase the heat and cook them over direct heat until the desired look appears, turning to get both sides.
  • When the potatoes are done, transfer them to a serving bowl and toss with the dressing. Add the peanuts and cilantro and serve warm or at room temperature.
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