Grilled Sweet Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Sweet potatoes - peeled, and
		Cut into 3/4-inch pieces
2		Sweet onions - peeled, trimmed,
		And cut into 1/2" wedges
2		Mangos - peeled, seeded,
		And cut into 3/4" pieces
1		Red bell pepper - stem, rib, and
		Seeds removed, cut into 3/4" pieces
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Fresh lime juice
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1		Cayenne
1/3 cup	48g / 1.7oz	Chopped toasted peanuts
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

Preheat a grill.

In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.

Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.

(Alternately, preheat the oven to 450 degrees. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)

Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F14) - from the TV FOOD NETWORK

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