I have a serious love for carbohydrates, like in the sense that I would rather have an extra bite of a roll or potato instead of dessert at the end of a meal. Most people think I am crazy for it, it's okay if you do too. All of the desserts on this blog are made and eaten by my husband and I hardly ever have more than just a teeny bite, so I can report to you about it, and not just use his crazy descriptive words, remember this?
Sweet potatoes are more healthy for you than white potatoes. It still doesn't mean you can eat a ton of them, but half of one at dinner is definitely better than a loaded russet potato. When I saw these, I was definitely intrigued, you marinate the potatoes in a dressing that is used for salads. You can make this dressing a few days ahead of time or before you make dinner, just keep it in the refrigerator.
The recipe for the sweet thai dressing is for 3 cups and you only need one cup for this recipe, so you will have plenty leftover to use on salads! The dressing is quite spicy, but I think it pairs perfectly with the sweetness of the sweet potato. You may want to serve the remaining 1/3 of the dressing on the side for dipping or for putting as much or as little on as you want.
Source: Smells Like Home
2 Sweet Potatoes, medium-size
1 cup of Sweet Thai Chili Dressing
Ingredients for Sweet Thai Chili Dressing:
1 cup of Sweet Chili Sauce
1/2 cup of Rice Vinegar
1/2 cup of Coconut Milk
6 tablespoons of Light Brown Sugar
4 cloves of Garlic, minced
1/4 teaspoon of Dried Ginger
3 tablespoons of Peanut Butter
1 tablespoon of Soy Sauce
Juice of 2 Limes
First make the sweet thai chili dressing, whisk together all of the ingredients in a small saucepan and place over medium-heat until smooth. Reduce the heat to low and let simmer for 3-4 minutes. Let cool and place in an air-tight container in the refrigerator.
Next, wash and dry the sweet potatoes. Poke a few holes in them with a fork and place them in the microwave on high for 2 minutes, turn them over and cook for another minute.
Now, let them cool and pour 2/3 cup of the thai sweet chili dressing in a 9x13 or 8x11 inch pan.
Next, slice the sweet potatoes into 1/4 inch slices. Place in the pan with the dressing, flip them occasionally while the grill is heating up.
Now, pre-heat your grill. Oil the grates with vegetable oil. Grill the sweet potatoes for 6-8 minutes, flipping them halfway through.
Serve with the remaining 1/3 cup of sweet thai chili dressing.
The Barbee Housewife