A: | 3-4 sweet potatoes, peeled and cubed 1/2" |
3T olive oil | |
B: | 1/2C brown sugar |
1T allspice | |
C: | 1 pineapple, cored and sliced into 1/2" rings |
D: | 2T balsamic vinegar, white |
2T rice vinegar | |
1T frozen orange juice concentrate | |
1/4C mango chutney | |
E: | 1 large cucumber, seeded and cubed 1/2" |
1 jalapeno pepper, minced | |
1 bunch green onions, sliced thin | |
1/4C cilantro, chopped | |
1. | Toss (A) and roast 18 minutes at 450F, then cool. |
2. | Mix (B), coat (C), and grill on both sides to sear. Cube 1/2" and cool. |
3. | Combine (D) and whip together. |
4. | Add (E) to cooled sweet potatoes and pineapple, toss with (D). |
5. | Let stand 15 minutes, serve. |
Servings: 6
$Id: caribbean_sweet_potato,v 1.1 2019/08/13 23:59:53 deaven Exp $
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