July 3, 2017
Slice sweet potatoes into thin batons for these grilled sweet potatoes with pico de gallo, and then you can keep all the cooking outside instead of using the oven.
It wouldn’t be right if I gave sweet potatoes the complete cold shoulder.
Since the fall I’ve been going steady with my favorite root vegetable.
Because sweet potatoes got me through the bleakest moments of winter, I owe them a lot.
But my loyalty is being tested by the pure joys of sunshine and warm days. I admit I had totally forgotten about my favorite potatoes.
When I realized how callous I’d been, I figured we were long overdue to make up and get back together.
Roasting diced sweet potatoes didn’t seem right and neither did stuffing a baked one. And of course I couldn’t whip up a batch of soup.
To stay true to the season, I fired up the grill to make grilled sweet potatoes with pico de gallo.
It took me a few times experimenting with grilling sweet potatoes because I wanted it to be one step process without having to boil the potatoes in advance to get their centers tender.
To prep the sweet potatoes, I cut them lengthwise into 1/4-inch-thick slices. Then I cut those slices into 1/4-inch-wide batons and tossed them in olive oil, salt and pepper.
I heated up the grill to medium. High heat would have been way too much. The key was giving the potatoes more time to cook at a lower temperature.
Since sweet potatoes tend to be bumpy and uneven, I ended up with some very skinny ends on my sweet potatoes. No surprise, those ends got darker than the middles of the batons.
Once they were grill-marked on both sides, I moved onto the topping.
To go with the sweet potatoes, I made pico de gallo using cherry tomatoes, red onions, jalapeños, lime juice and cilantro.
I carefully spooned the pico de gallo over the sweet potatoes and sprinkled them with more cilantro.
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