Wednesday, October 17, 2012

Grilled Sweet Potato Wedges with Dipping Sauces

Grilled Sweet Potato Wedges with Dipping Sauces

Original Recipe:

  • 6 medium sweet potatoes or russet potatoes (about 2 pounds)
  • 1/4 cup olive oil
  • 1 teaspoon kosher or sea salt or 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Honey Sesame Sauce (recipe below)
  • Creamy Chive Sauce (recipe below)

  1. Scrub potatoes with a soft vegetable brush under running water. Cut each unpeeled potato in half lengthwise, then cut each half lengthwise into 4 wedges. In a covered 4-quart Dutch oven, cook potato wedges in boiling, lightly salted water for 8 minutes or until just tender. Drain and cool slightly. Place potatoes in a large bowl; drizzle with oil and sprinkle with salt and black pepper. Toss gently to coat.
  2. For a charcoal grill, grill potato wedges on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until edges begin to brown, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above.)
  3. Transfer potatoes to a serving dish; serve with Honey Sesame Sauce and/or Creamy Chive Sauce. Serve immediately or at room temperature. Makes 8 servings.

Creamy Chive Sauce

  •     1/2 cup sour cream or plain yogurt
  •     1/2 cup mayonnaise or salad dressing
  •     2 tablespoons snipped fresh chives
  •     3 tablespoons finely shredded Asiago cheese
  •     2 tablespoons grated Parmesan cheese or 1 tablespoon crumbled blue cheese

  1. In a small bowl, stir together sour cream, mayonnaise and chives. Stir in Asiago cheese and Parmesan cheese.

Honey Sesame Sauce

  •     1/4 cup reduced-sodium soy sauce
  •     1/4 cup rice vinegar, sake, or white wine vinegar
  •     3 tablespoons honey
  •     2 tablespoons finely chopped green onions
  •     2 tablespoons toasted sesame seeds
  •     1 tablespoon toasted sesame oil

  1. In a small bowl, combine soy sauce, rice vinegar, honey, green onions, toasted sesame seeds, and toasted sesame oil. Stir until honey dissolves. Makes about 3/4 cup.