Sweet Potato Slices on the Grill

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Yield: 4-6 servings


2 1/2 pounds sweet potatoes (try to get them about the same thickness across), peeled

1-1 1/2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil or a Flying Olive mild-medium Single Varietal of choice

1/4 tsp sea salt

1/4 tsp coarsely ground black pepper

Cooking spray

Chopped parsley, for garnish


In a 5- to 6-quart saucepot or Dutch oven, place collapsible steamer basket and 1 inch water.  Cover and heat water to boiling on high.  Cut the sweet potatoes into 1/2-inch thick diagonal slices.

Place potato slices in steamer basket, alternating to allow the steam to reach all the layers.  Reduce heat to low.  Check the pot occasionally to be sure the water in the pot does not completely steam away.
Cover saucepot and simmer 12 to 15 minutes or until potatoes are just tender;  check for doneness by piercing with a fork.  Be careful not to overcook.  (Potatoes can be steamed a day ahead and refrigerated until ready to grill.)

Prepare outdoor grill or prepare a grill pan (I have better luck with a grill pan as the smaller slices don't fall through the grate) by spraying with cooking spray.  Heat to medium high.

Meanwhile, place the potatoes on a plate or cookie sheet and brush with Flying Olive Blood Orange EVOO.  Sprinkle with salt and pepper on both sides.  Place potato slices on hot grill or in the grill pan.  Cover grill and cook potatoes 3-5 minutes or until lightly charred and tender, turning slices over once with large metal spatula and cooking for another 3-5 minutes.  Transfer potatoes to a serving bowl and garnish with chopped parsley.

Submitted by Barb L.