Grilled Sweet Potatoes
photo by Redsie
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 sweet potatoes, sliced 1/2 " thick
-
Marinade
- 2 lemons, juice of
- 1⁄2 cup olive oil
- 1 tablespoon garlic salt
- 1 teaspoon ground pepper
directions
- Blanch sweet potatoes in boiling water for 2 minutes, then drain and cool with cold water.
- Mix marinade ingredients in a ziplock bag or bowl, then add sweet potatoes and marinade for at least 15 minutes.
- Preheat grill to 450°F.
- Remove sweet potatoes from the marinade, shaking off excess marinade, and place them on the grill. Cook until golden brown, about 3-4 minutes per side.
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Reviews
-
I love sweet potatoes, but usually dress them up with sweet toppings of melted butter and brown sugar. Marinating them in lemon juice with garlic was a new experience for me. I followed the blanching instructions exactly, but found that my 1/4" to 1/2" potato slices needed more time on the grill. The lemon is the dominate flavor for these potatoes. Hubby isn't a strong citrus fan and wavered a bit with these, but did clean his plate. Overall, these were a different side dish for a grilled meal. They have left me pondering other marinade combinations.
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RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!