Skip to main content

Grilled Sweet Potatoes #BBQWeek


This week, Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures have us sharing recipes for the grill. This is one of my favorite blogging weeks of the year! I love prepping food and handing it off to Jake to grill for me.




Grilled Sweet Potatoes Recipe

So, I already mentioned that I had off the prepped food to my husband. I actually did all of my week's recipes on Mothers' Day; I figured that was perfect because he was doing all the work...and I could relax while he grilled. The downside: I was inside reading a book and neglected to get process photos. "Did you take any photos?" I asked when I came outside.

Ummm...no. Why would I?

"Because these are for a post," I almost wailed.

Nope.

Ugh. So sorry, folks. No process photos of the grilling part.

Ingredients
  • 4 to 5 organic sweet potatoes, roasted until just fork tender
  • freshly ground sea salt
  • freshly ground pepper
  • 1 T olive oil
  • 1 t sesame oil
  • 1 t sweet chili sauce

Procedure
Whisk together the olive oil, sesame oil, and sweet chili sauce. Set aside.

Slice the roasted sweet potatoes in half, lengthwise and brush with the sauce. Sprinkle with salt and pepper.

Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces, cut side-down. onto the grill grates. Cover the grill and cook until each side gets some grill marks, approximately 4 to 5 minutes per side.

Serve hot.

Comments

  1. I love grilled sweet potatoes. I usually cut them into planks so I get lots of caramelized goodness and they cook faster. Not having photos is a small price to pay for having Jake make the entire weeks worth of recipes!!

    ReplyDelete
  2. These sound wonderful! I love the chili sauce in the recipe! YUM!

    ReplyDelete
  3. I just recently started enjoying sweet potatoes so I need to give this one a try!

    ReplyDelete
  4. I've never tried grilled sweet potatoes! They look fab!

    ReplyDelete
  5. My husband loves sweet potatoes and loves to grill, so I think he would really love this recipe!

    ReplyDelete
  6. Grilled sweet potatoes are the best!!! Although, I'll take a sweet potato just about any way I can get it!

    ReplyDelete
  7. Sweet potatoes have been my go-to for months, definitely excited to do them out on the grill so I don't have to heat up the house with the oven!

    ReplyDelete
  8. Yes! I love grilled sweet potatoes - these look divine!

    ReplyDelete
  9. I can taste the carmelization now!

    ReplyDelete
  10. I love sweet potatoes. These sound so good grilled!

    ReplyDelete
  11. I am a total sweet potato lover. I am definitely trying these! That char on there looks like caramelized deliciousness.

    ReplyDelete
  12. I love the addition of chili sauce and sesame oil! I bet these are packed with flavor!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas