Grilled Sweet Potatoes with Pears


Serves: 4


2 large peeled sweet potatoes cut into ½ thick slices

4 Tbsp Flying Olive Persian Lime or Blood Orange Olive Oil or a Combination, divided

1 3/4 tsp ground allspice, divided

½ tsp salt, divided

½ tsp black pepper, divided

2 Tbsp Flying Olive Cranberry Pear, Pomegranate-Quince, Sicilian Lemon, Gravenstein Apple, Grapefruit, Honey-Ginger, or Cinnamon Pear Balsamic Vinegar

1-2 thinly sliced pears (if your potatoes are huge, use 2 pears)

3 green onions, white and green parts only sliced, divided in half


Start the grill to medium-hot.

Toss and coat the sweet potatoes well with the 2 Tbsp Flying Olive EVOO or Combination of Choice. Add ¾ tsp allspice, ¼ tsp salt, and ¼ tsp pepper and toss again.

Grill 8-10 minutes on each side or until tender and light brown.

Meanwhile, whisk together in a dish the remaining Flying Olive EVOO of Choice, the Flying Olive Balsamic of Choice, the remaining 1 tsp of allspice, ¼ tsp salt, and ¼ tsp pepper. As you slice the pear(s), add them to the mixture and stir to coat. This will prevent the pears from turning brown.

Slice the onions and set aside.

When the potatoes are done, add the pears and balsamic mixture and half the green onions. Place on a plate or platter and sprinkle with the remaining half of the green onions. Serve.

Inspired by a recipe in Better Homes and Gardens, September, 2017.

Submitted by Barb L.