Spicy Roasted Sweet Potatoes with Avocado & Cilantro Cream
Sweet potatoes aren’t just for holiday meals. Slightly crunchy on the outside and pillow soft on the inside, these spicy roasted sweet potatoes make the perfect addition to any summer cookout meal. The slight yet sweet heat with the cool avocado and cilantro cream are a perfect match for these bites of deliciousness.
- 4-5 medium-sized sweet potatoes, peeled and cut into 1” cubes 2 tablespoon olive oil
- 2 teaspoon light brown sugar
- 1.5 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon fine ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper, or to taste
- ¼ teaspoon cinnamon
- 1 cup sour cream
- 1 large avocado, peeled and seeded
- 1 cup cilantro
- 2 teaspoon kosher salt, or to taste
Set your Shokunin Kamado up for roasting by placing the adjustable fire grates at the roasting position; the position just above the main fire grate. Adjust all four vents to 100% open and light one chimney of lump charcoal; allow it to ash over. Using heat-resistant leather gloves for safety, pour the lit charcoal evenly along the left and right sides of the adjustable fire grates. Close the lid and allow your grill to come up to a roasting temperature of 400°F.
Note: These potatoes can also be done on your Hybrid Fire Grill. For the K500 model, light either the left or right burner and adjust the gas knob to achieve 400°F. Place potatoes over the unlit burner and rotate the baking sheet 180° halfway through the cook. For the K750 and K1000 models, light the two outer burners and set temperature to 400°F. Place the baking sheet in the center of the grill over the unlit burner(s), and rotate the baking sheet 180° halfway through the cook.
When your grill reaches about 350°F, adjust both supply vents to 30% open and both exhaust vents to 25% open. This will stabilize your grill at roughly 400°F, though some slight adjustments to the exhaust vents may be needed to achieve the desired temperature, depending on charcoal load, etc.
While your grill is coming up to temperature, whisk together all ingredients for the seasoning in a small bowl, breaking up any clumps of brown sugar. Place sweet potatoes in a large mixing bowl and toss with olive oil. Sprinkle one quarter of the seasoning on top of potatoes and toss. Repeat until potatoes are evenly coated (you may not use all the seasoning depending on the size of your potatoes), then transfer to a parchment lined baking sheet.
Tip: Using a baking sheet is a convenient way to move the potatoes to and from the grill. The parchment paper adds a level of non-stick and makes for an easy clean up. The potatoes can also be placed directly on the Shokunin cooking grate.
With the Shokunin preheated, place the baking sheet in the middle of the cooking grate.
Close the lid and let potatoes roast at 400°F for 30 minutes. While potatoes are roasting, make the avocado cilantro cream. In a small bullet style blender or food processor, add all ingredients for cream and blend until smooth. Taste and adjust salt to your liking, set aside. Finely chop 2 tablespoons of cilantro for garnish. Remove the roasted potatoes from the grill; plate them and garnish with cilantro. Serve with avocado and cilantro cream.