Ingredients
2 medium sweet potatoes
2 medium yams
1/4 cup olive oil
3 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
2 scallions, chopped
1/4 cup fresh cilantro, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large pot of water, boil potatoes and yams about 15 minutes until just becoming fork tender. Drain and let cool.
In a small bowl whisk together oil, honey, salt and cumin. Peel potatoes and yams and cut into 1/2-inch slices. Brush both sides of potatoes and yams with some of the oil mixture, reserving remainder.
Grill or broil potatoes and yams on each side until beginning to brown. Arrange on a large platter. Whisk lime juice into reserved oil mixture and drizzle over grilled vegetables. Sprinkle with scallions and chopped cilantro. Can be served at room temperature or chilled.
Serves: 4-6
In a small bowl whisk together oil, honey, salt and cumin. Peel potatoes and yams and cut into 1/2-inch slices. Brush both sides of potatoes and yams with some of the oil mixture, reserving remainder.
Grill or broil potatoes and yams on each side until beginning to brown. Arrange on a large platter. Whisk lime juice into reserved oil mixture and drizzle over grilled vegetables. Sprinkle with scallions and chopped cilantro. Can be served at room temperature or chilled.
Serves: 4-6
