In Season: Grilled Sweet Potatoes

beanpota-006As a kid, you had to pay me to eat a sweet potato.  I mean that literally.  One night my mother actually paid my brother and me for each piece of sweet potato that we ate.  Despite our distaste for the things, we stuffed in as many potatoes as we could until my mother begged us to stop, fearing we’d make oursevles sick.  Today, I can’t get enough sweet potatoes, but unfortunately, no one is paying anymore.

I had a few big, orange potatoes from the farmers market and decided to cook them in a similar fashion to my Grilled Garlic Potatoes, but with a different flavor profile.  I sliced them up, microwaved them to get the rawness off, skewered them, and then brushed them with flavor.  Instead of the garlicky olive oil, I opted for cinnamon butter.  Granted you need to be a little more careful with butter on the grill (it burns more readily), but if you are patient, it is worth it.  I served these with regular old burgers, but they would go equally well with any other grilled entree.

Grilled Cinnamon Sweets

Serves 4

2 large sweet potatoes, scrubbed and sliced into 1″ rounds

2 T butter, melted

1/4 teaspoon ground cinnamon

6″ wooden skewers, soaked for about 20 minutes


Preheat your grill to medium heat.

Place the sliced sweet potatoes in one layer on a large microwave-safe plate.  Microwave for 5 minutes on high.  Flip over, microwave another 5 minutes, or until potatoes are fork-tender.

Meanwhile, stir cinnamon into melted butter and set aside.

Allow to slightly cool and then thread about 3-4 slices onto each wooden skewer (through the skin part–so the round, flat side is facing out). 

Brush butter mixture onto skewered potatoes and sprinkle with salt.  Place on hot grill.  Turn the heat down to medium-low.  Grill for about 3 minutes on each side, or until grill marks appear and outside of potatoes have become a little crispy. 

Serve hot.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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