Photos credit: steven Freeman
by emeril lAgAsse
P o TAT o
There is nothing more “louisiana” than sweet potatoes. We eat them baked, boiled, smashed, grilled, in gravies and casseroles—you name it. Well, here’s our tribute to this incredible ingredient.
INGrEDIENtS Serves 4 - 6
2 pounds sweet potatoes, peeled and cut into 1⁄2-inch-thick rounds
1⁄4 cup plus 3 tablespoons olive oil 1 teaspoon salt 1⁄2 teaspoon freshly ground black pepper
1 1⁄2 tablespoons freshly squeezed lime juice, or more to taste
1 1⁄2 tablespoons roughly chopped fresh cilantro 1⁄4 cup very thinly shaved red onion
Preheat a grill to medium-high and the oven to 350 degrees.
Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes on the grill and cook until nice grill marks develop, 2 to 3 minutes on each side.
Transfer the potatoes to a baking sheet, place it in the oven, and bake until they are tender enough to easily pierce with a fork, 20 to 25 minutes. remove from the oven and set aside to cool to room temperature.
Arrange the sweet potato slices on a platter, and drizzle the remaining 1 ⁄4 cup olive oil and the lime juice over them. sprinkle with the cilantro, red onion and cheese, and serve.
1 1⁄2 tablespoons crumbled cotija cheese (or other mild crumbly cheese, such as farmer’s cheese)
recipe courtesy emeril lagasse, from Emeril at the Grill, published by harper studio an imprint of harper collins, ©2009, martha stewart living omnimedia, inc. All rights reserved.
chef Emeril Lagasse is the chef/proprietor of 12 restaurants in major locations including new orleans (emeril’s, nolA and emeril’s Delmonico); las vegas (emeril’s new orleans Fish house, Delmonico steakhouse, Table 10, and lagasse’s stadium); orlando (emeril’s orlando and Tchoup chop); miami (emeril’s miami beach); and bethlehem, Pennsylvania (burgers and more and emeril’s chop house). lagasse is also a national Tv personality and has hosted over 2,000 shows on the Food network.
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