Grilled Sweet Potatoes with Salted Peanuts & Orange Miso Vinaigrette
For the potatoes:
2large sweet potatoesabout 2 pounds
2tablespoonssesame oilnot toasted
For the orange miso vinaigrette:
1mandarin orangesuch as satsuma or Cutie, juiced
1large garlic clovegrated
1tablespoonpure maple syrup
Freshly cracked black pepper
2tablespoonsroasted and salted peanuts
¼cupfresh cilantroroughly chopped
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.