Friday, May 18, 2012

Zesty Lime Grilled Sweet Potatoes and Garlic Lemon Aioli

Picture via Bobby Flay's recipe on Food Network
This blog post is all about side dishes and sauces – two of my favorite things. Last night I was on my fish kick again, but really didn’t feel like cooking up a big meal because it’s been a very long week. So I picked up some tilapia stuffed with crab and lobster meat as the entrĂ©e and figured I would go homemade with my sides and sauce. I will always find an excuse to grill when it is nice outside, so I started thinking about what I could make that was healthy and delicious. That led me to grilled sweet potatoes and my favorite garlic lemon aioli.

Needless to say.. it was a crowd pleaser. As with most of my recipes, it was the perfect Thursday night meal because it took only 40 minutes to make, was healthy, and tasted amazing! My boyfriend was a little upset when he found out I hadn’t slaved over the hot stove all night making the stuffed tilapia by hand, but I think I made up for it with the rest of the meal.
I loved the acidity from the lime zest and the kick from the cayenne pepper. You could also add some cilantro, but I happen to hate cilantro so I decided against it.  The aioli is one of my favorite recipes in my arsenal. It is SUPER easy to whip up and can be used as a sauce, sandwich spread or as a dip for veggies (see brussel sprouts recipe).
If you live in the Northeast, it is supposed to be a beautiful weekend, so fire up the grill and try these sweet potatoes.
Zesty Lime Grilled Sweet Potatoes
Serves 3

3 sweet potatoes, unpeeled
Kosher Salt
Zest of 3 limes
Pinch (or two) of cayenne pepper
¼ cup vegetable oil
Freshly ground pepper
Juice from 2 limes
  1. Parcook the potatoes: Place in a pot of water and boil until fork-tender. Let cool. Slice each potato lengthwise into eighths.
  2. Preheat your grill to medium/medium high.
  3. Mix 1 tablespoon salt, lime zest and cayenne pepper in a small bowl.
  4. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) about 2 minutes per side.
  5. Transfer to a platter, brush lightly with oil again and sprinkle the mixture over the sweet potatoes. Juice the lime over the potatoes and serve.
Garlic Lemon Aioli

¾ cup of greek yogurt (or mayonnaise)
2 garlic cloves (minced)
Juice of 1 lemon
Zest of half a lemon
Zosher Salt
Fresh ground pepper
Pinch of red pepper flakes
  1. Mix all ingredients together in a small bowl.
  2. Cover and refrigerate for a half hour.
  3. Serve in a side dish or on top of your meat or fish.
** Yes, it really is that easy!**

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