America’s Test Kitchen’s Grilled Sweet Potato Salad
Serves 4 to 6
INGREDIENTS
1 small red onion, sliced into ½-inchthick rounds 3 tablespoons lime juice (2 limes), plus lime wedges for serving 2 tablespoons honey 1 teaspoon minced canned chipotle chile in adobo sauce ½ teaspoon ground cumin Salt and pepper 1/3 cup vegetable oil 2½ pounds sweet potatoes, peeled and cut into ½-inch-thick rounds 13-by-9-inch disposable aluminum pan 2 ounces feta cheese, crumbled (½ cup) 3 scallions, sliced thin on bias ¼ cup chopped fresh cilantro
DIRECTIONS
Thread a toothpick horizontally through each onion round to hold it together. Whisk lime juice, honey, chipotle, cumin, ½ teaspoon salt and ¼ teaspoon pepper together in large bowl. While whisking constantly, slowly drizzle in oil until combined; set the vinaigrette aside. Toss potatoes, onion rounds, ¼ cup vinaigrette, ½ teaspoon salt and ½ teaspoon pepper together in a separate bowl. Place onion rounds in bottom of disposable pan, layer potatoes over top, then pour in any remaining liquid from bowl. Cover pan tightly with aluminum foil. For a charcoal grill: Open bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium. Adjust burners as needed to maintain grill temperature around 400 degrees. Clean and oil cooking grate. Place disposable pan on grill. Cover grill and cook until vegetables are tender, 20 to 25 minutes, shaking the pan halfway through cooking to redistribute potatoes. Remove pan from grill. Place the vegetables on the cooking grate. Cook (covered if using gas) until lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl with remaining vinaigrette, discarding toothpicks from onion rounds and separating rings. Toss vegetables to coat, then transfer to serving platter. Sprinkle feta, scallions and cilantro over top. Serve with lime wedges.
— From America’s Test Kitchen’s “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You’ll Ever Need”