Serves 6
2 large sweet potatoes
2 teaspoon canola oil
salt and freshly ground black pepper
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1 jalapeño pepper, seeded and finely chopped
2 green onions, finely sliced
1 teaspoon peeled and chopped fresh ginger
1/4 cup rice wine vinegar
1/2 cup freshly squeezed orange juice
1 tablespoon pure maple syrup
3/4 cup olive oil
3 cups mesclun greens
Place the sweet potatoes in a large pot and cover with cold water. Bring to a simmer and cook for 15 minutes, or until the tines of a fork can be inserted above 1/2 inch into the potato, but the centers are still firm. Remove the potatoes from the water and let completely cool. Peel and slice the potatoes into 3/4 inch slices. Brush the slices with canola oil and season with salt and pepper. Grill for 3 to 5 minutes on each side, or until just cooked through.
In a bowl, whisk together the peppers, green onion, ginger, vinegar, orange juice, maple syrup and olive oil. Season with salt and pepper to taste.
Mound the greens in the center of a plate and arrange the sweet potatoes around the greens. Drizzle the vinaigrette over the greens and potatoes.
NOTE:
I boiled the potatoes a little longer than fifteen minutes, yet after grilling, some of the slices were still a little undercooked. Next time, I’ll slice the potatoes into half inch slices before grilling.