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January 2, 2010

Grilled Sweet Potatoes

Grilled Sweet PotatoesIngredients:

  • 2 1/2 pound(s) sweet potatoes, peeled if you like
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground black pepper
  • parsley, for garnish

Prepare outdoor grill for covered, direct grilling on medium.

In 5- to 6-quart sauce pot or Dutch oven, place collapsible steamer basket and 1 inch water. Cover sauce pot; heat water to boiling on high on range top. Cut sweet potatoes into 1/2-inch-thick diagonal slices.

Place potato slices in steamer basket; reduce heat to low. Cover sauce pot and simmer 12 to 15 minutes or until potatoes are just fork-tender; do not overcook. (Potatoes can be steamed a day ahead and refrigerated until ready to grill.)

Transfer potato slices to jelly-roll pan; brush with olive oil and sprinkle with salt and pepper to season both sides. Place potato slices on hot grill grate. Cover grill and cook potatoes 10 to 12 minutes or until lightly charred and tender, turning slices over once with large metal spatula. Transfer potatoes to serving bowl; garnish with parsley.


Vegetarian Recipes

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