Grilled Sweet Potatoes by Frank Thomas - from "The Big Hurt's Guide to BBQ and Grilling" (2016)

 

RECIPE

3 or 4 medium-sized sweet potatoes

3 tbsp olive oil

1 tbsp Kosher salt

1/4 cup cilantro, minced

1 tsp cayenne pepper

zest of half a lime

Poke about a dozen holes in each sweet potato.  

Line a microwave-safe dish with paper towels, then place two potatoes on the plate and set the microwave on high for 4-5 minutes.  Do the same with the other two potatoes.

When cool enough to handle, cut the potatoes in half and then into wedges (or simply cut them into 1-inch circular slices).

Preheat grill to high.

Brush the potatoes with oil and season with salt and pepper.  When your grill is hot, cook the potatoes until slightly charred, about 2-3 minutes per side.

In a small bowl, mix salt, cilantro, cayenne pepper and lime zest, then sprinkle over the potatoes.

Thanksgiving in the year 2020 is a very different proposal from what most people are used to.  However that's no reason not to enjoy some food that's traditionally associated with this holiday.

With this receipe, Frank Thomas takes a staple Thanksgiving side dish and gives it an upgrade, making them, in his own words: "crunchy and charred on the outside, sweet and creamy on the inside". 

If you have a microwave and a grill pan, you can make this dish without having to step outside. Finish the sweet potato wedges on a smoking hot grill for a couple of minutes per side and the final result can be seen in the photo above.

Frank's suggestion of finishing with cilantro, cayenne and lime is perfect. So if you are downgrading your Thanksgiving this year, you can still make this quick and simple recipe as part of your meal.