Grilled Sweet Potato Recipe Bobby Flay

Tuesday, January 12, 2016

Grilled Sweet Potato Recipe Bobby Flay

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Bring the sweet potatoes to a boil in a large pot of salted water.

Grilled sweet potato recipe bobby flay.

Mix 1 tablespoon salt the lime zest and cayenne in a small bowl.
Heat the grill to high.
Preheat a grill to medium or place a cast iron grill pan over medium heat.

Directions brush the potato wedges with oil and season with rub salt and pepper.
Brush the potato wedges with the oil and season with salt and pepper.
Preheat a grill to medium or place a cast iron grill pan over medium heat.

Place in a pot of water and boil until fork tender.
Slice each potato lengthwise into eighths.
Place the potatoes on the cooler side of the grill cover and cook until lightly golden and cooked through 12 to 15 minutes.

Directions place the potatoes in a large pot of cold water add 2 tablespoons of salt.
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Place in a pot of water and boil until fork tender.

Cook until just tender when pierced with a knife 10 to 15 minutes.
Combine the butter molasses orange zest and cinnamon in a bowl.
Grill until lightly golden brown and just cooked through about 6 minutes.

Directions parcook the potatoes.
Brush the potatoes with the glaze and turn a few times to caramelize.
Brush the potato wedges with the oil and season with salt and pepper.

I just discovered grilling potatoes last summer and am loving every crispy smoky slice ive plated.
Wanting to try grilling sweet potatoes i googled and the top recipe was this bobby flay sweet potato recipe grilled with lime and cilantro recipe.
Grill turning once until nicely marked.

Whisk the syrup with the mustard.
Slice each potato in half lengthwise then slice each half into 3 or 4 wedges.
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Heat a grill to.
Brush the potatoes with the canola oil and season with salt and pepper.
Slice each potato in half lengthwise then slice each half into 3 or 4 wedges depending on the size.

Season with salt and pepper.
While the potatoes are cooling heat 2 tablespoons of the oil in a small saute pan on the grates.
Brush the wedges with the remaining 3 tablespoons of oil and season with salt.