ReadyNutrition August 21 2013
I love to grill! Preferably in climates where it doesn’t feel like hell on earth. Because that’s where I live right now. Hell. “Jesus, be a raindrop!”
But, sometimes I fight through it and get some yummy goodness out of the grill. Grilled sweet potatoes. Ever tried them? You should. I had not, but I’m glad I did because the result was delectable. Peel, cut, grill, drizzle. It’s that easy! And this yummy drizzle, if you let it sit outside while you are grilling, the coconut oil will undoubtedly transform into a liquid state. Just a hunch.
Yvearl’s Recipe: Grilled Sweet Potatoes with Coconut Oil Drizzle
Ingredients
- 8 medium sweet potatoes, peeled and sliced
- zest & juice of one lime
- 1/8 cup chopped cilantro
- 1/4 cup coconut oil
- salt and pepper
Preparation
- Preheat the BBQ to medium-high heat.
- Spray the sweet potatoes with non-stick grill spray to prevent sticking.
- Grill the sweet potatoes until tender and lightly charred all over, about 8 to 10 minutes. Flipping half way through cooking. {The key to getting great grill marks is to not shift the sweet potatoes too frequently once they’ve been placed on the hot grill.}
- Mix remaining ingredients together in a bowl.
- Once you’ve removed the sweet potatoes, toss them with the coconut drizzle and mix well.
Yvette Stoddart is the ink slinger of Yvearl.com. She traded her corporate sales stilettos for flip-flops, mommyhood, and blogging. Photography has always been a passion of hers so combining cooking, the occasional creative-decorative outlet and capturing it on camera for Yvearl.com was a no-brainer. Follow her on Pinterest, Facebook & Twitter.