Friday, November 22, 2013

Sweet potatoes

Next week will be Thanksgiving in the US, with family and friends gathering and all that wonderful food. Getting up at 4am to start the turkey, dealing with kids, family and willing helpers getting under your feet in the kitchen. With a bit of luck the table looks perfect, all the food turns out great and you sit down to give thanks and enjoy a great meal - gone in half an hour! Everyone is stuffed to the gills and ready for a nap after all that filling and not necessarily very healthy food... We won't even talk about the state of the kitchen (pressure washer anyone?)

There must be a better way! One of my favorite fall foods is sweet potatoes. The traditional Thanksgiving dish is the casserole with either a marshmellow or pecan and brown sugar topping - high in calories, sugar and fat. A great substitute for the casserole is grilling the sweet potatoes. I use a grill pan but they can be done on a charcoal, gas or electric grill. If you live anywhere where the weather is nice, an outdoor grill is the way to go. 

4-5 sweet potatoes
olive oil
fresh rosemary (or dried italian herbs)
sea salt

Put the whole potatoes in a sauce pan and boil for about 10 minutes, till tender but still firm.
Drain and cool on a (paper) towel for about 5 minutes and then slice crosswise to 1/2" thickness.
Preheat the grill (pan) on medium heat.
Brush the potato slices on either side with olive oil, sprinkle with sea salt and herbs.
Grill until lightly brown, about 3 mins on either side.



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