31 August 2010

We love to grill out, especially on the weekends. Last weekend we received a quarter of beef, so we decided to have steaks on the grill. We actually did the entire meal on the grill: steaks, sweet potatoes, and zucchini. Here is the recipe we used for the sweet potatoes. I chose this recipe because so many of the others called for boiling or steaming the sweet potatoes before putting them on the grill. What's the point of grilling them if you are going to go to all that trouble inside?

Grilled Sweet Potatoes

2 large sweet potatoes, halved lengthwise
2 tbsp butter, softened
salt, to taste
pepper, to taste
4 tsp honey, optional

Cut four pieces of heavy duty foil, about 18”x12”; place a potato half onto each piece of foil.
Spread cut side with butter. Sprinkle with salt and pepper. Fold foil over potatoes and seal tightly.

Grill covered, over medium-high heat for 50 minutes, or until tender, turning once.

To serve, fluff potatoes with a fork and drizzle with honey, if desired.

Makes 4 servings.

These were so good! I thought that I would need to add some salt and/or butter to them at the table, but they were perfect! So perfect, in fact, that we decided not to even mess with the honey. They turned out exactly like mashed sweet potatoes inside the skin. Yummy! And they actually took less time than what the recipe called for. So keep your eye on them.

We absolutely love sweet potatoes and will definitely be making these again before summer is over.

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1 comment:

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