1 1/2 cups fresh raspberries, divided
8 cups mixed salad greens
1/4 cup extra-virgin olive oil
1 ripe mango, diced
1/4 cup red-wine vinegar
1 small ripe avocado, diced
1 small clove garlic, coarsely chopped
1/2 cup thinly sliced red onion
1/4 teaspoon kosher salt
1/4 cup toasted chopped hazelnuts, or sliced almonds, optional
1/8 teaspoon freshly ground pepper
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
On the stove top, bring a large pan of boiling salted water to the boil and reduce the heat to a gentle simmer. Cook the sweet potato slices gently in the simmering water until just tender but still very firm (6–8 minutes).
To check for doneness, poke one of the slices with a toothpick: It should slide in, but still meet with a fair amount of resistance. Drain the slices and pat them dry with paper towels.
Combine the maple syrup and butter in a small saucepan over medium heat, stirring occasionally, until the butter melts. Remove from the heat and set aside.
Brush the potatoes with oil and sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook, turning once, until they are nicely browned and tender (3–4 minutes per side).
Brush the potatoes with the syrup mixture during the last minute of cooking on each side. Serve hot or at room temperature, drizzled with a bit more of the syrup mixture.