Grilled Sweet Potatoes with Jerk Vinaigrette

  1. In a saucepan, boil the Pepsi over moderately high heat until reduced to 1/4 cup, about 3 minutes.
  2. Transfer to a blender.
  3. Add the soy sauce, molasses, ginger, brown sugar, vinegar, thyme, garlic, vadouvan, allspice and cinnamon and puree.
  4. Season the jerk vinaigrette with salt and pepper.
  5. In a small bowl, whisk the mayonnaise with 2 tablespoons of the jerk vinaigrette and season with salt and pepper.
  6. Light a grill or preheat a grill pan; brush with oil.
  7. In a bowl, gently toss the sweet potatoes with half of the remaining jerk vinaigrette and season with salt and pepper.
  8. Grill the potatoes over moderately high heat, turning and basting with the remaining vinaigrette, until lightly charred all over, 6 to 8 minutes.
  9. Transfer to a platter and lightly break them apart with a fork.
  10. In a bowl, toss the escarole, pineapple and bell peppers with the 2 teaspoons of oil; season with salt and pepper.
  11. Scatter the salad over the grilled potatoes and serve right away with the jerk mayonnaise.

soy sauce, unsulfured molasses, fresh ginger, brown sugar, red wine vinegar, thyme, garlic, vadouvan, ground allspice, ground cinnamon, kosher salt, pepper, mayonnaise, extravirgin olive oil, sweet potatoes, torn escarole, fresh pineapple, red bell pepper, orange bell pepper

Taken from www.foodandwine.com/recipes/grilled-sweet-potatoes-with-jerk-vinaigrette (may not work)

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