How sweet it is!
Choose similar-sized potatoes for even cooking. Note: The sweet potatoes are grilled over Indirect Medium heat (very indirect) and the onion slices over Direct Medium heat.
- 4 pounds sweet potatoes, scrubbed
- 1 or 2 grilling onions, cut into 1/2-inch slices
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 cup unsalted butter, softened
- Grill the sweet potatoes over
Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
When cool enough to handle, cut the potatoes in half lengthways. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminum foil.
Brush the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4-inch dice.
Using a heavy-duty mixer, potato masher, or brute strength, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper if desired. Cayenne Pepper is a good addition if you like a little kick.
Makes 8 to 10 servings
- Portobello mushrooms (steamed) - 6
- Fat free Balsamic salad dressing - 1 cup
- Ziploc bag 1 gallon - 1
Place mushrooms and dressing in a Ziploc bag and let sit for 30 minutes. Heat grill to medium-high. Grill mushrooms for 5 minutes on each side turning twice. Great grilling option for vegetarians!