Cuban Sweet Potato Salad With Pineapple and Jicama Recipe
Ingredients
| 1 large sweet potato, peeled and cut into 1/4-inch-thick slices | ||
| Extra virgin olive oil | 2 Teaspoon (FOR THE SALAD) | |
| Pineapple slices | 3 1 (FOR THE SALAD) | |
| 1 jicama, peeled and cut into 1/2-inch-thick rounds (12 oz.) | ||
| Honey | 2 Tablespoon (FOR THE DRESSING) | |
| Juice and zest of 1/2 lime | ||
| Red pepper flakes | 1 Teaspoon (FOR THE DRESSING) | |
Directions
Preheat grill to medium-high heat.
Brush grill rack with oil.
Brush sweet potato slices with 2 tsp oil; sprinkle with salt and pepper.
Grill sweet potato, pineapple, and jicama slices, covered, over direct heat for 3-5 minutes per side, turning once.
Cut sweet potatoes into small pieces.
Slice pineapple rounds into tidbits.
Cut jicama rounds into matchsticks using a crinkle cutter.
Place potato, pineapple, and jicama pieces in a bowl.
Whisk together honey and lime juice; stir in lime zest and pepper flakes.
Drizzle dressing over sweet potato mixture; toss to coat ingredients.
Season salad to taste with kosher salt.
Brush grill rack with oil.
Brush sweet potato slices with 2 tsp oil; sprinkle with salt and pepper.
Grill sweet potato, pineapple, and jicama slices, covered, over direct heat for 3-5 minutes per side, turning once.
Cut sweet potatoes into small pieces.
Slice pineapple rounds into tidbits.
Cut jicama rounds into matchsticks using a crinkle cutter.
Place potato, pineapple, and jicama pieces in a bowl.
Whisk together honey and lime juice; stir in lime zest and pepper flakes.
Drizzle dressing over sweet potato mixture; toss to coat ingredients.
Season salad to taste with kosher salt.
Chef
