The basic concept here is to slice sweet potatoes to roughly 1/4” thick, grill them, and then top with chili oil and fresh herbs. The key flavors come from the char on the sweet potatoes and the infused oil. This is a fully vegan recipe.
Grill set up:
The first step is to slice the sweet potatoes to ¼” thick (if you have a mandoline this is a great time to use it). Then salt the sweet potatoes and let them sit for 30 minutes to get as much water out of them as you can. Oil the gril well so they don’t stick, but don’t oil the sweet potatoes. Give the sweet potatoes a quick char on the grill and then grill off the fire to roast through (about 10 minutes at 300-400F). While they’re still warm off the grill cover in the infused oil, toss and let the oil soak in for 10-15 minutes. Top with chopped thyme.
Infused oil -
To make the oil toast the coriander, fennel seed, cubeb and cassia stick. Combine the with the rest of the spices and 500ml of olive oil. If you have a sous vide cook at 157F for 24 hours, let rest for 12 in the fridge, then strain. You can also bring the oil to a simmer on the stove top, add the spices, and put in a 200F oven overnight, let sit for 8 hours, and strain.
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I cooked up a bunch of smoked/grilled sweet potatoes with chili oil for @guildrow event yesterday- here’s the recipe for the chili oil: Toast: 15 g coriander seed 8g fennel seed 5g cubeb 10g cassia sticks Add to that: 15g red chili flakes 10g mace 5g star anise 60g fresh Fresno chilies Combine all that with 500ml EVOO, seal in plastic bag, sous vide at 158F for 24 hours, let rest in fridge for 12 hours and stain through cheese cloth Spices from @pinchspicemarket #livefire #livefirecooking #firecooking #grilled #grilling #bbq #cooking #homecooked #lovetocook #foodstagram #goodeats #foodphotos #foodpics #grill #cookingoutside #foodie #goodfood #barbeque #fuego #churrasco #outdoorcooking #chicago #sousvide