I’ve been making a concentrated effort lately to embrace summer flavors and cooking methods. For some reason my pregnant belly has just been craving baked pasta dishes and slow, oven roasted meats.
One way I’ve been compromising is by turning on our outdoor grill. I don’t have to heat up the house with the oven and I can still get my meat action. I often make sweet potato fries to accompany our grilled feast. I make them in the oven and inevitably burn them by being distracted with the kids or the meat on the grill.
It was a real “ah-ha” moment when I realized that I could just grill the fries alongside my meat. These fries came out perfectly crispy and flavorful. If you’re the adventurous type throw a dash of cayenne pepper or cajun seasoning over the fries with the rest of the seasonings. I don’t think you’ll be disappointed.
2 large sweet potatoes
1 Tablespoon olive oil
Salt and freshly ground black pepper
Peel potatoes and place them in a large pot. Cover with water and season with salt. Bring to a boil and cook over high heat until tender but still firm, 12-20 minutes. Drain.
Preheat a grill to medium heat. When the potatoes are cool enough to handle, cut each lengthwise into 8 wedges. Toss with the oil and sprinkle with paprika, salt and pepper to taste. Place wedges on the grill and cook, turning once, for about 12 minutes or until brown and crispy.
Adapted from Grill This Not That