This recipe is adapted from one in Bobby Flay's Grilling for Life. Bobby made this vinaigrette with rosemary. However, my sage plant is threatening to strangle the rest of herbs. For the sake of herbal harmony, I decided to use sage in this recipe.
Remove the potatoes from the pot and set aside until they are cool enough to handle.Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add 4 ounces of diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much.
Okay, you caught me. I didn't have time to run out for pancetta, so I used bacon. Bacon and pancetta are both made from pork bellies. However, bacon is cured and smoked, but pancetta is simply cured. If you don't have pancetta, you can remove the smoked flavor from the bacon by cooking it in boiling water for 2 to 3 minutes. It definitely isn't the same, but it will do in a pinch.
Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add 1 diced medium shallot. Cook until browned, about 1 minute. Add ¼ cup red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, 1 tablespoon finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.
No photos of this whole process. The whole thing went too fast. I had to choose between taking photos or scorching myself on hot grease. I love my readers, but I love my unblemished skin more.
Preheat a grill to high heat.
When the potatoes are cool enough to handle, slice them into ¼-inch rounds.
Brush the rounds with 2 tablespoons of olive oil and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
Transfer the grilled potatoes to a bowl and toss with the vinaigrette.
Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.
Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.
Ellie
I love sweet potatoes (we call them Kumara in Australia). They are sweet and tasty. I love this recipe and will definitely give it a try soon.
The George 5
I took these to a birthday party bbq tonight and they were a hit!! Thanks for the great recipe! I used bacon as well and it was fabulous - who doesnt like bacon!
Natalie
Great photos! I LOVE sweet potatoes and grill them often. Yours look fantastic and so delicious.
Ann
Yum yum! Anything with pancetta catches my eye. It's a staple in my fridge.
Jada
These look soooo good. Whenever i make sweet potato fries in the oven, they're always flimsy, so I think I'll have to try a different "format" for my taters. This one looks great. Thanks for posting!
Angie's Recipes
I love sweet potatoes! They are wonderful even with congeee!
My mum loves to microwave them...hmm....they are really delicious.
Your grilled ones make mouth water!
Angie's Recipes
The Apple Hill Adventurer
for some reason, i cannot stand potatoes, but LOVE sweet potatoes. these look so yum!
your blog name is making me miss vancouver!
Chow and Chatter
this is great must have been neat to live in manhattan
Butterfly
I love sweet potatoes and love that you grilled them...I have never tried grilled sweet potatoes. I will have to try this, thanks!!
Marillyn 'Mare' Beard
LOVE sweet potatoes! I gotta try that!