Sweet potatoes are a healthy and tasty root vegetable widely used on the American continent. They lend themselves to numerous recipes that can be made at any time of the year. For example, you can grill them. You could cut them into wedges or halves and then grill them or prepare a stew with the addition of butter and muscovado sugar. Whichever mode you choose, grilled sweet potatoes are perfect as a side dish. You can make them for a picnic or a barbecue, but they're also great on their own for a savory snack.
Ingrediants
Grilled Sweet Potato Wedges
- 3 sweet potatoes
- 60 ml of canola oil
- 1 tablespoon (20 g) of salt
- 2 teaspoons (4 g) of lime zest
- 0.5 g of cayenne pepper
- Freshly ground black pepper to taste
- 6, 5 g of fresh cilantro
Doses for 4 servings
Roasted Sweet Potato
- 1 large sweet potato, well washed
- 1 tablespoon (15 g) of softened butter
- Salt to taste.
- Freshly ground black pepper to taste
Doses for 2 servings
Stew of Grilled Sweet Potatoes in Cartoccio
- 2 large sweet potatoes, well washed
- 2 tablespoons (30 g) of melted butter
- 2 tablespoons (25 g) of muscovado sugar
- 0.5 g of cayenne pepper
- Salt to taste.
- Freshly ground black pepper to taste
Steps
Method 1 of 3: Grilled Sweet Potato Wedges
Step 1. Preheat the grill
Turn on the grill and let it preheat to a medium temperature, which is around 180 ° C. Sweet potatoes can be cooked using any grill you want, including:
- Gas;
- Wood-burning;
- Charcoal;
- Electric.
Step 2. Wash the sweet potatoes
Wash them with tap water and in the meantime thoroughly clean the peel to remove all dirt residues using a vegetable brush or a clean cloth. Blot them with a clean cloth and place them on a cutting board.
The skin of sweet potatoes is thin and rich in nutrients, so you don't need to remove it before cooking
Step 3. Cut the potatoes into wedges
Get a sweet potato. Holding it steady with one hand, cut it in half lengthwise with extreme care using a sharp knife. Place the 2 halves on the cutting board with the cut side facing down. Cut each half into quarters and each quarter into eighths. Each sweet potato should allow you to make 8 wedges.
If you wish, you can also cut them lengthwise into medallions about 6mm thick instead of wedges
Step 4. Prepare the topping
In a small bowl, combine the oil, salt, lime zest, and cayenne pepper. Beat the ingredients until you have a sauce that you can use to season the potato wedges. Add some black pepper (just enough) and beat it with the other ingredients to incorporate it well.
The lime zest helps balance the sweet taste of the potatoes. You can replace it with lemon zest or add 1 tablespoon (15 ml) of lemon or lime juice to the dressing to enrich it with even more intense citrus notes
Step 5. Mix the potatoes with the dressing
Sprinkle the dressing over the sweet potatoes. Mix the ingredients in the bowl with a spoon, evenly coating the potatoes with the sauce. You can also add 1 teaspoon (2 g) of any herb or spice you want, including.
- Cinnamon;
- Ginger;
- Paprika;
- Chilli powder;
- Rosemary;
- Thyme;
- Chipotle powder.
Step 6. Spread the wedges on the hot grill
Move the potatoes to the grill using heat-resistant tongs. Arrange them diagonally, creating a single layer, so as to leave the characteristic grill marks on the surface of the potatoes.
Step 7. Cover and grill the wedges for 40 minutes
Place a heat-resistant metal lid or bowl over the potatoes to preserve heat and speed up cooking. Turn them 2 times during preparation. Let them cook until softened - you should be able to prick them easily with a fork. Also, they should brown.
Step 8. Garnish with cilantro and serve
Remove the wedges from the grill using a spatula or metal tongs. Arrange them on a tray, then complete the preparation with cilantro, salt and pepper (just enough). Serve the potatoes with your favorite sauces, such as ketchup, Mexican salsa, or chipotle mayonnaise.
You can use fresh parsley instead of cilantro
Method 2 of 3: Roasted Sweet Potato
Step 1. Preheat the grill
Turn on the grill by setting it to a medium-high temperature. Let it heat up to a temperature of 190 ° C. You can use any grill to cook sweet potatoes: wood, charcoal, electric or gas.
Step 2. Cut the sweet potato in half
Once washed, place it on a cutting board. Hold it steady with one hand, while with the other cut it in half lengthwise using a sharp knife.
Step 3. Butter and season the sweet potato
Spread ½ tablespoon (7 g) of butter on each half with a special knife (spread it on the cut side). Sprinkle enough salt and pepper on both halves.
- You can also season them with all the herbs and spices you want, including cinnamon, nutmeg, cayenne pepper or rosemary.
- The butter can be substituted with margarine or with the oil you prefer.
Step 4. Wrap each half with aluminum foil
Cut 2 pieces of sturdy foil to a size of 30 x 45cm. Place each half in the center of a sheet and wrap it tightly around the potato.
Step 5. Grill the sweet potatoes for 50 minutes
Move them to the grill using tongs or a metal spatula. Cook them for about an hour, turning them halfway through cooking. They will be ready once they become soft to the touch. Also, you should be able to prick them smoothly with a fork.
Step 6. Serve hot with your favorite toppings
Remove the foil from each half, being careful not to burn your hands when the steam escapes. You can garnish them with sour cream, grated cheese, honey or herbs and spices of your choice.
Method 3 of 3: Cartoccio Grilled Sweet Potato Stew
Step 1. Cut the sweet potatoes into cubes
Wash the sweet potatoes, place one at a time on the cutting board. Holding it steady with one hand, use the other to cut it into cubes of about 3 cm. Repeat with the second. Transfer the cubes to a large bowl.
Step 2. Mix all the ingredients
Pour the melted butter into the bowl of sweet potatoes, then sprinkle the sugar, cumin, cayenne pepper, salt, and pepper. Mix the ingredients to evenly coat the potatoes with the butter, sugar and spices.
- To change the dish a little, take a yellow or red pepper. Remove the stem and seeds, then cut into cubes. Put them in the bowl and mix them with the other ingredients.
- You can use any sweetener you want instead of muscovado sugar, for example granulated sugar, honey or maple syrup.
Step 3. Arrange the sweet potatoes on a sheet of aluminum foil
Cut 2 sheets of aluminum foil about 30 x 45 cm in size. Divide the potatoes in half and move them to the center of each sheet. Fold it over them until it closes well.
Step 4. Grill the potatoes for 30 minutes
Move the parcels on a preheated grill to 190 ° C with the help of a spatula or tongs. Cook them for 20 to 30 minutes, turning them every 10 minutes. The stew will be ready once the potatoes have softened.
Step 5. Serve them hot
Remove the parcels from the grill using tongs. Carefully open each bag and plate the potatoes. Serve them alone, during a picnic or barbecue, or as a side dish for another dish.
