Cuban Sweet Potato Salad
Ingredients
- 1 large sweet potato, peeled and cut into 1/4 inch thick slices
- 2 teaspoons extra virgin olive oil
- kosher salt to taste
- black pepper to taste
- 3 1- inch thick round slices fresh pineapple
- 1 jicama, peeled and cut into 1/2 inch thick rounds (12 ounces)
- 2 tablespoons honey
- juice and zest of 1/2 lime
- 1 teaspoon red pepper flakes
Instructions
- Preheat grill to medium-high heat. Brush grill rack with oil.
- Brush sweet potato slices with 2 teaspoons olive oil; sprinkle with salt and pepper.
- Grill sweet potato, pineapple, and jicama slices, covered, over direct heat for 3-5 minutes per side, turning once.
- Cut sweet potatoes into small small pieces. Slice pineapple rounds into tidbits. Cut jicama rounds into matchsticks. Place potato, pineapple, and jicama pieces into a bowl.
- Whisk together honey and lime juice; stir in lime zest and red pepper flakes. Drizzle dressing over sweet potato mixture; toss to coat ingredients. Season salad to taste with kosher salt.