Sweet potatoes were never really my favorite but I do like sweet potato chips.
That’s why I thought I would enjoy these grilled sweet potatoes. I figured they would taste similar to home fries. The rosemary vinaigrette gives the sweet potato a delicious touch.
What To Grill
3 large, unpeeled sweet potatoes
1/4 cup, plus 3 tablespoons olive oil
4 ounces pancetta, finely diced
1 medium shallot, diced
1/4 cup red wine vinegar
1 tablespoon chopped fresh rosemary
1 1/2 tsp freshly ground black pepper, divided
1 tsp kosher salt
How To Grill It
Place the sweet potatoes in a large pot of salted water. Boil the potatoes until they are just cooked through, about 20 minutes. Remove the potatoes from the pot and set aside until they are cool enough to handle.
Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in 1/4 cup olive oil, finely chopped fresh rosemary, and 1/2 teaspoon freshly ground black pepper. Cover to keep warm.
When the potatoes are cool enough to handle, slice them into 1/4-inch rounds.
Preheat a grill to high heat. Brush the rounds with 2 tablespoons of olive oil and season with kosher salt and 1 teaspoon freshly ground black pepper.
Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
Transfer the grilled potatoes to a bowl and toss with the vinaigrette. Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.
