One of the things I like best about summer is enjoying dinner in the backyard – grill heating up, drink in hand, pup happy, sunsetting over the lake, birds singing for their dinner and the scent of flowers, enveloping you in a heady perfume. That never gets old!
It is no secret i love sweet potatoes – sweet potatoes are extra special. High in nutrition – a 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant, which converts to vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US rda for vitamin A. Low glycemic index- perfect for diabetics & good for your skin- who doesn’t want a glowing complexion!
But wait! This dish gets even better – sweet potatoes are peeled and cut into wedges, then sprinkled with coconut sugar, white pepper, salt and olive oil. Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. In addition to this it contains vitamin b1, b2, b3, and b6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.
The greatest thing about cooking on the grille is the easy cleanup – i love foil packets lined with parchment paper for grilling veggies and potatoes. The grill packets are popped onto the grille and grilled for 15- 20 or so minutes depending on the hotness of your grill.
Grilled Sweet Potatoes
1 large sweet potato, peeled, halved and cut into wedges
Make your foil packet by tearing a sheet large enough to contain sweet potatoes when folded up to create a sealed foil packet (you want to trap the heat).
Line with a smaller piece of parchment paper – this helps prevent the potatoes from sticking to the foil, it is a trick that has worked well for me.
Place the sweet potato wedges in the center of the parchment lined foil packet. drizzle with olive oil & sprinkle with white pepper, sugar and kosher salt.
Bring the 2 longer sides of the packet up to meet in the middle and fold over until a tight seal/crease is formed. the seal the two ends.
Place on the grill (mine was heated to 400*) and grille for 15-20 minutes. I like to place the foil packet on less direct heat to prevent the bottom wedges from becoming over done (low heat with the other burners running hotter)
Remove from grill and undo the top seal.
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