It’s hot and muggy here in SoCal. Hot enough and sticky enough to remind me of all those summers in Iowa. But it won’t get as hot and it won’t last as long. That’s good news because our apartment isn’t air conditioned and we know we can put up with it for a week or so at a time.
But that also means that the last thing I want to do is heat up the kitchen. Last night I went so far as to cook bacon on my grill (on a small cookie sheet) and it turned out great. It was too hot to want to eat anything heavy so we just made up some BLT’s.
I’m always looking for different things that I can throw on the grill to go along with whatever “protein” (read that “slab o’ meat”) I’m cooking. I like to experiment a bit. And one of the things that I’ve really come to enjoy is sweet potatoes—especially when I’m cooking pork.
So here’s how I like to do grilled sweet potatoes. It’s quick and easy.
Recipe: Grilled Sweet Potatoes
Summary: Looking for something a bit different to serve with your grilled meal? Grilled Sweet Potatoes are quick, easy, tasty and cheap.
Ingredients
- 2 sweet potatoes/yams (medium size about 6” long)
- Cooking oil
- Salt
- Cinnamon
- Chipotle powder
- Brown sugar
Instructions
- Get out your cutting board, peeler, chef’s knife and pan for on the grill.
- Peel the sweet potatoes then cut the pointy ends off. Cut each sweet potato into “discs” about ½” thick. (I take the end and cut it at about 1 ½” and then cut it down the middle)
- Pour about 3-4 tablespoons oil into the pan. Dip one side of each disc into the oil the put the “dry side” down in the oil.
- Sprinkle with a salt, cinnamon and a bit of chipotle then flip it over and do the other side.
- When they all have been seasoned, lightly sprinkle some brown sugar on the top of each disc.
- Prep your grill to medium high. Put the pan of sweet potatoes on the burner. At about 6 minutes flip each disc using tongs or a fork.
- Cook for another 6-8 minutes until they’re softened “al dente”—in other words softened not mushy.
- Remove from heat. Let cool for about 5 minutes and serve.
Preparation time: 5 minute(s)
Cooking time: 16 minute(s)
Number of servings (yield): 4
My rating 5 stars: ★★★★★ 1 review(s)
These are actually pretty tasty. They’re going to caramelize a bit with the brown sugar and you’ll get just a hint of kick from the chipotle.
Serve these up as a side dish to your meat of choice. I did these for the Cuban Mojo Pork I roasted last week and they were a terrific side. (http://www.cheap-bastid-cooks.com/cuban-mojo-pork-roast/)
The Cheap Bastid Test: 2 Sweet potatoes cost about $1.50 the rest of the ingredients add maybe a quarter. So for $1.75 you’ve got a tasty, sweet and different dish to go along with your dinner.
That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!
Thank you Joy and thanks to your daughter too. I’m glad you like my recipes which tend to have a decided Midwest, country influence. I just visited Granny Mountain and made a request to join. It’s a place I’ll probably visit every day–and hopefully you’ll permit me to share a few recipes there too.