Roasted Sweet Potato Skewers with Cilantro-Jalapeño Aioli
Share this awesome side dish at your next family get-together, beach bonfire, or Fourth of July barbecue. Great option for your vegetarian friends and mega tasty! Even the burger-loving, die-hard meat eaters in your cohort won’t be able to resist.
Ingredients
- 3 medium-sized sweet potatoes, peeled
- Extra virgin olive oil
- Paprika
- Salt and pepper
- 1 cup olive oil mayonnaise
- 1 cup fresh cilantro, chopped
- 2 jalapeno chiles, seeded (if you like it less spicy) and chopped
- Juice of one lime, plus more to taste
- Salt, to taste
Instructions
- Chop the potatoes into one-inch chunks or cubes and place in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft – they will cook through on the grill).
- Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
- Preheat a charcoal or gas grill to medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes.
- To prepare the aioli, combine the mayonnaise, cilantro, and jalapeno in a food processor; pulse until smooth. Add half of lime juice and salt, to taste. If you like it more citrusy, add more lime juice, which is how we like it.
- Perfect dipping sauce for sweet potato fries, or with fish or shrimp tacos!
Recipe source: rx4foodies.wordpress.com and Mel’s Kitchen Cafe