ISO Grilled Sweet Potato Recipes!

[Terrytx]

These are very good!


* Exported from MasterCook *

Grilled Sweet Potatoes with Orange-Chipotle Glaze

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Grilling Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large sweet potatoes (about 2 pounds)
1 can chipotle chile canned in adobo, divided
2 tablespoons butter or stick margarine, melted
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 (6 ounce) can thawed orange juice concentrate, undiluted

Prepare grill.

Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp tender; drain. Rinse with cold water; drain well. While potatoes are cooking, remove 3 tablespoons tablespoons adobo sauce from canned chiles. Place remaining sauce and chiles in a plastic bag; freeze for another use

Combine 3 tablespoons adobo sauce, butter, cilantro, salt and juice in a small bowl. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until potatoes are done, basting frequently with orange juice mixture.

Serving size: 1/2 potato...185 cal., 3.5 g fat, 2.4 g pro, 36.6 g carb, 8 mg chol, 240 mg sod.

Source:
"Cooking Light-9/00"

[kbucky]

Forgive me if there's been a thread on this...can't seem to get my server to make the search function work right now! I'm looking for some tasty grilled sweet potato recipes for dinner tonight...

Last summer I made Bobby Flay's grilled sweet potato salad, and it was pretty good...just wanted to do something new.

Any ideas?

[kbucky]

Thanks! I don't remember seeing that recipe before...sounds very tasty http://www.cookinglight.com/bbs/smile.gif

The other night, we ended up going with our old standby...baked sweet potato fries. They are pretty healthy in that they are baked (tossed in a little olive oil first), but our traditional serving includes a little margarine melted on top, and dipping the fries in honey. OH SO GOOOOD!

Anybody else grill the sweet potato?

[healmann]

I have cut the sweet potatoes in wedges (1/4 inch thick) and then alternated the wedges with sweet onion slices. Place them in foil and brush them with olive oil and salt and pepper the whole thing. Wrap the foil around the whole thing and cook until the potatoes are tender (about 30 minutes, give or take). Very simple yet very good. If you want to really get creative you can sprinkle it with brown sugar when you are done or make a pecan butter sauce to serve with them.

[SoCal]

Where is the 'Grill Queen' (so affectionately named by Emily) when you need her ~~~~ Calling Kim ~~~~ ???

[kwormann]

To be honest, I havent grilled SWEET potaotes. However, we have grilled red potaotes with FANTASTIC results...Last night we grilled them then topped them with black beans, cheese, chopped tomatoes and avocado.

Grilled sw. potaotes are on our list to try though! I have a veggie grilling cookbook and would be happy to look up suggestions for grilling sweet potaotes if anyone wants!

Kim http://www.cookinglight.com/bbs/smile.gif

OK..here is what it says: Scrub the potaotes then cut off the ends then slice them lengthwise into ovals, crosswise into rounds, or into chunks and out on metal skewers. Brush with oil and grill over medium-hot coals for 15-20 minutes on until tender.

Sounds GREAT!

[This message has been edited by kwormann (edited 05-10-2001).]

[This message has been edited by kwormann (edited 05-10-2001).]

[JJeannette]

For those who have grilled sweet potatoes---how do you keep them from falling apart? I've tried grilling on my electric grill, baking as fries, skillet frying---they just fall apart on me. Am I overcooking them, or is it just the potatoes I'm getting have too much moisture in them? Even just baking them ends up making them "mushy"---.

[kbucky]

These are some recipes I came across when I was searching the web for grilled sweet potatoes the other night...I've only made the Bobby Flay salad before, and it was quite good. I'll be trying some of these in the near future...I'll let you know what's good http://www.cookinglight.com/bbs/smile.gif Let me know if you try any of them, too!

Healmann & Kim...I will have to try your recipes...esp. b/c they are nice and simple, and we are always grilling in the summer, and I always have sweet taters around. Thanks!

JJeanette--I mostly make baked sweet potato fries (I don't follow a recipe, but it's similar to my baked white potato fry recipe...) I soak my fry-shaped cut potatoes in water before cooking for at least 20 min, and no longer than an hour or so. I know that I lose some nutrients in soaking, but I know it improves french fry texture by letting out some of the carbos. Then I drain and dry them, and toss in a little olive oil, and bake in a HOT oven...like 450 or 475 for about 10-15 min per side (wait until they are quite browned before flipping) This works great for us...they don't all get crispy, exactly, but they certainly hold their own!


Grilled Sweet Potato Slices

2 pounds sweet potatoes, peeled, sliced 1/2-inch thick
1/3 cup honey mustard (or Dijon mixed with honey)
2 tablespoons olive oil
1 tablespoon minced fresh rosemary leaves, optional
Yield: 6 servings. Grilling: 20 minutes
Place sliced sweet potatoes and 1 cup water in a large microwave-safe dish. Cover with vented plastic wrap and microwave on high for about 6 minutes, or until potatoes are crisp-tender, turning once. If necessary, cook potatoes in two batches. Drain well.
Combine the honey mustard, olive oil and rosemary. Grill potatoes on an oiled rack over medium-high for 5 minutes or until fork-tender. Turn and baste often with mustard mixture.
Per serving: 193 calories; 5.1 g fat (0.6 g saturated fat; 24 percent calories from fat); 35.6 g carbohydrates; 0 mg cholesterol; 114 mg sodium; 2.5 g protein; 4.4 g fiber.

GRILLED SWEET POTATO SALAD WITH SPICY VINAIGRETTE
recipe courtesy of Gourmet Magazine

2 1/2 pounds medium-size sweet potatoes, peeled
1/4 cup olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
4 ears corn, husked
1 red bell pepper, seeded and chopped
2 scallions, chopped
1 cup fresh cilantro leaves, chopped
1/2 cup seasoned rice wine vinegar, available in most supermarkets or specialty food shops
1 tablespoon canned chipotle chile with adobo sauce
1 tablespoon minced shallot
1 minced garlic clove
1 tablespoon fresh lemon juice
In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. Cut the potatoes crosswise into 1/2-inch-thick slices.

Prepare grill. In a small bowl whisk together the oil, cumin, salt and pepper. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture. Grill the potato slices for 1 minute per side and transfer to a large bowl. If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point. Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife. Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves. Do not stir to combine.

In a food processor or blender combine the seasoned rice wine vinegar, chipotle chile, shallot, garlic, lemon juice and remaining cilantro leaves and puree until smooth. Season to taste with salt and pepper.
Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine.

Yield: 6 servings
Prep Time: 40 minutes
Cooking Time: 40 minutes

SWEET POTATO-GREEN ONION SALAD
Recipe Copyright 1999 by Bobby Flay. All rights reserved.

4 medium sweet potatoes, peeled and sliced 1/2-inch thick
1 bunch green onions
3/4 cup olive oil
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

Preheat grill. Brush potatoes and green onions with 1/4 cup of the olive oil. Grill the potatoes until tender, 4 minutes on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Do not grill the green onions.)
In a large bowl, whisk together the remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with salt and pepper.
Yield: 8 servings

Grilled Sweet Potato Wedges
(A hinged grilling basket makes cooking the potato wedges easier.)

SERVINGS: 4

2 pounds medium sweet potatoes, cut lengthwise into 6 wedges each
2 tablespoons olive oil
Salt and freshly ground black pepper
Large pinch of cayenne pepper

Light the grill. In a large saucepan of boiling, salted water, simmer the potatoes until almost tender, about 5 minutes. Drain, transfer to a large bowl and toss with the olive oil, salt, black pepper and cay-enne. Grill over moderate heat for about 15 minutes, turning, until tender and lightly charred. Serve warm.

Grilled Sweet Potatoes
4 medium sweet potatoes
1/2 cup melted butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Cup sweet potatoes into 3/4 inch slices. Bring 3 quarts of water to a boil and add potatoes. Simmer until potatoes are just starting to soften. Cool and peal. Combine butter, brown sugar and cinnamon, brush over potatoes. Place Potato slices on preheated grill and cook, turning once until potatoes begin to brown.



[This message has been edited by kbucky (edited 05-10-2001).]

[KValley]

Originally posted by Terrytx:
These are very good!


* Exported from MasterCook *

Grilled Sweet Potatoes with Orange-Chipotle Glaze

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Grilling Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------

We made these Sunday night- had them with the Chicken Thighs with Garlic and Lime from May '01. THe sweet potatoes are excellent- huge thumbs up!! I will definitely be repeating these.

The chipotle sauce would be great as a marinade for pork or chicken or perhaps even salmon.

[Wienie]

I've made the CL Oven Roasted Sweet Potatoes and Onion (on the recipe search), but threw them in a cast iron skillet and grilled it.
It's excellent, picks up a nice smokey flavor and doesn't take too long to cook since you can cut into smaller pieces.
It's a summer side dish staple for us.
Jeanne

[JennieL]

I made the grilled sweet potatoes from Dec 2000(? i think) To make them quicker, I first peeled and sliched them and microwaved them for 3 minutes. I was also afraid the brown sugar would burn too quickly on the grill. Then I lined my grill veggie pan w/foil to keep the sauce in. They cooked for about 10-15 minutes on a low flame. Delicious

[ama47369]

We made the Grilled Sweet Potatoes with Orange-Chipotle Glaze for dinner last night, they were absolutely delicious! We served with the Jalepeno-Lime Shrimp and Grilled Aparagus. It was very good-we will definately make again.