{"id":1317,"date":"2024-05-27T12:31:29","date_gmt":"2024-05-27T12:31:29","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/grilled-sweet-potatoes-with-charred-scallion-mayo\/"},"modified":"2024-07-30T06:31:14","modified_gmt":"2024-07-30T06:31:14","slug":"grilled-sweet-potatoes-with-charred-scallion-mayo","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/grilled-sweet-potatoes-with-charred-scallion-mayo\/","title":{"rendered":"Grilled Sweet Potatoes With Charred Scallion Mayo"},"content":{"rendered":"

A twist on traditional\u00a0potato salad? Yes, please. One of Chef Tanya Holland\u2019s favorite ways to serve sweet potatoes is by grilling them alongside green onions. She then blends the charred onions with mayo, lemon juice, and horseradish to create a dressing to spoon over the tender, smoky spuds. The best part is, you don\u2019t need to peel or boil the potatoes: They go directly on the grill. To achieve the perfect grill marks, Holland recommends using a wire brush to\u00a0clean your grill grates, ensuring an even cooking surface. And don\u2019t walk too far away. Both the onions and potatoes have relatively short cook times so be ready to remove them as soon as they\u2019re done cooking. (Using a combination of\u00a0metal tongs and an easily maneuvered flipper makes that easy.)<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

3<\/p>\n

Tbsp. vegetable oil, divided, plus more for grill<\/div>\n

3<\/p>\n

large sweet potatoes (about 2 lb. total), scrubbed, sliced into \u00bc”-thick rounds<\/div>\n

2<\/p>\n

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided<\/div>\n

1<\/p>\n

tsp. freshly ground pepper, divided<\/div>\n

1<\/p>\n

bunch scallions, trimmed<\/div>\n

1<\/p>\n

garlic clove, finely chopped<\/div>\n

\u00bd<\/p>\n

cup cr\u00e8me fra\u00eeche<\/div>\n

\u00bd<\/p>\n

cup mayonnaise<\/div>\n

2<\/p>\n

Tbsp. fresh lemon juice<\/div>\n

1<\/p>\n

Tbsp. prepared horseradish<\/div>\n

\u00bc<\/p>\n

cup coarsely chopped parsley, plus leaves for serving<\/div>\n
Flaky sea salt<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Prepare a grill for low heat; oil grate with vegetable oil<\/strong>. Toss 3 large sweet potatoes (about 2 lb. total), scrubbed, sliced into \u00bc”-thick rounds<\/strong>, with 2 Tbsp. vegetable oil<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, and \u00bd tsp. freshly ground pepper<\/strong> in a medium bowl to coat. Place 1 bunch scallions, trimmed<\/strong>, on a rimmed baking sheet and drizzle with remaining 1 Tbsp. vegetable oil<\/strong>; turn to coat.<\/p>\n

    Step 2<\/h4>\n

    Arrange sweet potatoes and scallions on opposite sides of grill. Grill sweet potatoes until charred in spots and tender, 10\u201312 minutes per side; transfer to a platter. Grill scallions, turning halfway through, until tops are charred and whites are tender, about 5 minutes.<\/p>\n

    Step 3<\/h4>\n

    Transfer scallions to a food processor; pulse until finely chopped but not pur\u00e9ed. Add 1 garlic clove, finely chopped<\/strong>, \u00bd cup cr\u00e8me fra\u00eeche<\/strong>, \u00bd cup mayonnaise<\/strong>, 2 Tbsp. fresh lemon juice<\/strong>, 1 Tbsp. prepared horseradish<\/strong>, \u00bc cup coarsely chopped parsley<\/strong>, and remaining 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong> and \u00bd tsp. freshly ground pepper<\/strong>. Pulse until well combined.<\/p>\n

    Step 4<\/h4>\n

    Drizzle sauce over sweet potatoes. Top with parsley leaves; sprinkle with flaky sea salt<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    A twist on traditional\u00a0potato salad? Yes, please. One of Chef Tanya Holland\u2019s favorite ways to serve sweet potatoes is by grilling them alongside green onions. She then blends the charred onions with mayo, lemon juice, and horseradish to create a dressing to spoon over the tender, smoky spuds. The best part is, you don\u2019t need […]<\/p>\n","protected":false},"author":2,"featured_media":1318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1317"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1317\/revisions"}],"predecessor-version":[{"id":5145,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1317\/revisions\/5145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1318"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}