BBQ Grilled Sweet Potatoes
Imagine a warm slice of sweet potato with appealing grill marks, a slight crust,
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| BBQ Grilled Sweet Potatoes |
Impress your friends and family with this simple recipe that makes an excellent addition to any BBQ.
Take one or more Sweet Potatoes or Yams, pealed and then sliced 1/4" to 3/8" thick. Place the potato slices in a microwavable bowl, cover them with water then microwave them on high for approximately 10 min. Drain the water off and lay the slices out on a cutting board or any flat surface. I prepare a mixture of 1 part mustard and 1 part Cooking oil. If you don't like mustard you can use straight cooking oil. The mustard does add a bit of tang to the potatoes. Remember that mustard typically has vinegar in it and vinegar and oil don't mix well so you do need to use a wisk or fork and give the mixture a good whippin'! Brush one side of the potato, place it oiled side down on a preheated grill over a medium heat. Then brush the other side of the potato with your oil mixture.
The goal of microwaving the potato slices are to partially cook the potato - not completely cook it through. A thoroughly cooked potato is going to need some extra care on the grill - you'll probably need a spatula to turn them. Partially cooked potatoes should be able to be handled with tongs. The oil mix will keep the potatoes from sticking to the grill. With some practice, you can achieve perfect grill marks. The combination of heat and oil coating will give the potato slices a slight crust and they'll be soft and moist inside.
My local Farmer's Market carries Japanese Sweet Potatoes which can grow relatively large when
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| Japanese Sweet Potato |
