Like Lynnette, I never had sweet potatoes at Thanksgiving or any
other time EVER until my husband and I moved to Texas decades ago. By the
way, I’d never eaten cornbread dressing either, a definite holiday tradition in this south. I was shocked to learn at a church potluck that sweet potato pie resembled nothing like a PIE, but a casserole with marshmallows on top!
I decided to incorporate sweet potatoes into our dinners after learning about their healthy attributes. My first attempt with sweet potatoes is this grilled version, and it’s
become a regular in our household. These potatoes also work well as a
breakfast side.
Here in Arkansas we are fortunate to be able to grill outside year round. However this dish works well roasted in the oven, too. I just love the crisp bites of onion mixed with the potatoes!
INGREDIENTS
1 large sweet potato
2 small red or yukon gold potatoes
1 large white or sweet onion
3 tablespoons olive oil
Salt, pepper, and garlic or garlic salt to taste
DIRECTIONS
Cut the potatoes and onion into large chunks. Drizzle 2 Tablespoons of oil into an 8×8 in pan–preferably one with a well-aged patina! Dump the potatoes and onions into the pan. Sprinkle with the seasonings, and then drizzle with the remaining tablespoon of olive. Toss to coat and spread spices.
Hand off to the person grilling (seriously, I don’t grill but I happily prep the food and enjoy eating it. Oh, and have a glass of wine while the food grills. This is critical.)
Grill the potatoes over medium-high heat for approximately 25 minutes.
Serves 4
Lookout Point Lakeside Inn
http://www.LookoutPointLakesideInn.com
Kristie Rosset
Proud to be the Arkansas Broad