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Sweet Potatoes Escabeche

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Makes 4 servings 1x

Time 40 minutes

Units Scale

Ingredients

  • 1 clove garlic
  • 1 one-inch piece of fresh ginger, peeled
  • 1 fresh red chile (like Thai bird), seeds removed
  • Zest and juice of 1 lemon
  • 5 tablespoons good quality vegetable oil
  • 1/3 cup soy sauce
  • About 1 1/2 pounds sweet potatoes, sliced into 1/4 inch thick slices.
  • Salt and pepper
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Prepare charcoal or gas grill to moderate heat or turn on the broiler and put the rack 6 to 8 inches from the heat source.
  2. Put the garlic, ginger, chile, lemon zest and juice, 2 tablespoons of oil, and soy sauce in a blender and puree until smooth (if you don’t have a blender, you can use a microplane for finest holes on a box grater to grate the garlic, ginger, and chile; whisk in the lemon zest, juice, olive oil, and soy sauce. Put the potatoes in a large bowl and drizzle on the remaining 3 tablespoons of oil and sprinkle on salt and pepper; Toss to coat. Taste and adjust the seasoning if necessary.
  3. Grill or broil the potatoes, turning as necessary to prevent burning, until they’re browned and crisp on the outside and tender on the inside, 15 to 25 minutes. Put the potatoes on a serving platter and drizzle the sauce over all. Let sit for at least 10 minutes, garnish with the cilantro if using, and serve warm or at room temperature.

— Recipe courtesy Mark Bittman and Kerri Conan