Venturing outside of the resort areas in Cancun, Mexico and into the street markets usually provides some interesting culinary treats such as coal-roasted yams along Puerto Juárez Avenue. Go to the Chow Kit Market in Kuala Lumpur, Malaysia and a prevailing enticing aroma comes from the roasted sweet potatoes served on a stick. Both of these provided inspiration for the following recipe. Combining sweet potatoes with a “spicy” dressing and roasted red peppers bends both culinary adventures in a non-traditional potato salad. Using the Quintana Roo Tequila Lime Finishing Sauce provides an easy dressing and the small amount of additional jalapeno gives it a bit of a kick.
2 large red peppers
1/3 c. Quintana Roo Tequila Lime Finishing Sauce
1 t. jalapeno pepper, finely minced
1 1/2# sweet potatoes, peeled and sliced ½” thick
5 green onions, white and light green parts only, thinly sliced
1/3 c roughly chopped fresh cilantro leaves
Preheat oven 450°.
Place red peppers in an oven proof dish. Place dish in oven and roast for 20 minutes. Turn and continue roasting for 10 minutes. Turn and roast an additional 10 minutes. Turn one final time and roast 10 minutes. Remove from oven and immediately cover pan with foil, sealing tightly. Set aside
Combine Tequila Lime Finishing Sauce and jalapeno pepper in small bowl.
Lightly brush both sides of sweet potato slices with dressing. Place on grill pan and into oven. Bake 25 minutes. Turn. Bake an additional 20 or until fork tender.
Cube potatoes into 1/2” chunks and place in large bowl. Remove red peppers from pan, pull off the charred peel and remove the stem and seeds. Rough chop the peppers. Add red pepper, celery, onions, and cilantro to potatoes. Mix well. Add half of the dressing. Toss. Add more dressing as needed and serve remaining along with the salad.