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servings
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Ingredients
- 3-4 sweet potatoes scrubbed and cut in half lengthwise
- 1/4 cup olive oil divided
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp Mariposa Farms Fresh Oregano chopped leaves
- 1/2 tsp Mariposa Farms Dehydrated Chipolte Peppers Crushed/flaked
- 1 tbsp capers coarsly chopped
- 1/4 cup black olives halved and pitted
- 1 1/2 cups cherry or grape tomatoes halved
- 1/2 cup Mariposa Farms Fresh Italian Flat Parsley leaves
Ingredients
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Instructions
- Set your grill up for both direct and indirect heat grilling using a medium heat.
- Place the sweet potato halves in a bowl and toss them in 1 tbsp of olive oil. Grill on direct side, flesh side down until they have grill marks, approximately 6-8 minutes. Turn over and move to the indirect side. Grill until tender, approximately 6-8 minutes. Remove from heat to cool. Cut into bite sized chunks.
- In a large bowl whisk the remaining 3 tbsp oil, mustard, vinegar, oregano, capers, and chipolte flakes. Add the sweet potatoes, tomatoes, olives and parsley and gently mix all ingredients. Serve warm or cold.
- For a different flavor try substituting 6 medium Yukon gold potatoes.
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