About the Recipe
adapted from Cook's Country
Ingredients
3 T lime juice
2 T honey
2 t hot sauce, plus more tt
1 t ground cumin
1/2 t salt
1/4 t pepper
1/3 cup canola or avocado oil
1 medium red onion, sliced into 1/2-inch thick rounds
2 1/2 lbs small sweet potatoes, peeled
and sliced into 1/2-inch thick rounds
1 lime cut in half crosswise
5 scallions, thinly sliced
1/2 cup cilantro, roughly chopped
2 oz feta cheese, crumbled
tt salt and pepper
13 x 9-inch disposable aluminum pan
Directions
Step 1
In a small bowl whisk to combine lime juice, honey, hot sauce, cumin, salt and pepper. While continuing to whisk, slowly add oil until combined and fully emulsified.
Step 2
Add onions to a large bowl and toss with one tablespoon of vinaigrette. Place onions in an even layer at the bottom of disposable aluminum pan. To now empty bowl toss sweet potatoes, 3 tablespoons vinaigrette, a pinch of salt and pepper. Arrange sweet potatoes on top of onions in a few even layers. Cover pan tightly with aluminum foil. Set aside the remaining vinaigrette to finish salad.
Step 3
If using a gas grill, preheat grill on high heat for 15 minutes, then reduce burners to medium. For a charcoal grill, let coals burn until hot and covered in white ash. You want to achieve a cooking temperature of approximately 400 degrees.
Place covered disposable pan on preheated grill and cook (with grill covered) about 15-20 minutes, until potatoes are tender. Carefully remove pan from grill. Using tongs, transfer sweet potatoes directly to grill grates and continue cooking until lightly charred and tender, about 3 minutes per side. Place two lime halves, cut side down, on grill grates and grill alongside sweet potatoes until limes plump a bit and grill marks appear.
Step 4
Add onions, grilled sweet potatoes, cilantro, scallions, and 1/3 cup of granola to large bowl and lightly toss with remaining vinaigrette. Transfer to serving platter. Finish salad with feta, remaining granola and grilled lime halves. Serve.
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