Grilled Sweet Potato Salad
2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
1 to 2 sweet onions, peeled and cut into 1/2-inch wedges
2 mangoes, peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper (stem, rib, and seeds removed), cut into 1/2-inch pieces
1/4 cup olive oil
2 teaspoons lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
pinch cayenne pepper
1/3 cup of chopped toasted peanuts or walnut pieces (can be omitted if allergies exist)
1/4 cup chopped cilantro
Combine potatoes, onions, mangoes, and bell pepper in a large bowl. In a separate bowl, mix the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne.
Pour the juice-oil mixture into the potato mixture. Toss and fold to coat evenly.
Lay out and stack 2 large pieces of heavy-duty aluminum foil. Mound sweet potato mixture into the middle and wrap in both layers of foil. Turn up edges and fold tightly to form a sealed package.
Place directly on thin layer of coals or on a grate over hotter fires (targeting about 400 to 450 degrees).
Cook 45 minutes to 1 hour, until potatoes are fork tender. Remove from fire and let cool slightly before unwrapping to avoid getting burned. If desired, transfer the mixture to another bowl. Sprinkle with nuts (optional) and add chopped cilantro before serving.
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