Grilled Sweet Potaters – Two Ways

Healthy Recipes

3 July 2014

I’ve got Fourth of July on the brain and I can’t stop (won’t stop) thinking about how epic it’s going to be (the fireworks, the friends, boating, booze, Beer Olympics, and of course the BBQ).

There’s going to be a whopping 20 of us camping together and everyone is responsible for bringing a side dish to share for the big holiday potluck. Of course I had to bring my A-game, and after testing this recipe several times I knew it was “the one.”

Grilled sweet potatoes, not just one but TWO ways. Easy, delicious, and filling, vegans and non-vegans alike (MLB LOVES these) will enjoy this dish, guaranteed. Oh and let’s not forget how freaking good this dish is for your health-

  • Rich in Vitamin-A – unsurpassed in beta-carotene, which is one of the best forms of Vitamin-A (a nutrient that keeps your eyes, skin, teeth and bones healthy).
  • Crazy amounts of Cartenoids-  which act as powerful anti-aging ingredients.
  • Potassium- helps your muscles to move, your nerves to work, and your kidneys to filter blood (also helps alleviate hangover symptoms).
  • Vitamins B6 and C-  accelerates collagen production to maintain your skin’s elasticity.
  • Magnesium and Iron- which helps maintain a glowing, beautiful complexion.

So yeah, I’m basically giving everyone a facial this fourth of July… you’re welcome friends.

Grilled sweet potatoes, asparagus, and a green salad on a plate

5 from 1 vote

Grilled Sweet Potatoes -2 Ways-

Grilled sweet potatoes, asparagus, and a green salad on a plate
Author: Lauren Chambers
Serves: 4

Ingredients

  • 2 sweet potatoes, try and get the ones with orange flesh and a even, round shape
  • 2 tbsp coconut oil (or olive oil)
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • sprinkle cayenne pepper

Chimichurri Sauce Ingredients

  • ⅓ cup olive oil
  • ½ cup chopped cilantro
  • ½ onion, minced
  • ½ jalapeno, minced
  • 3 tbsp sherry vinegar
  • 2 tbsp chopped basil
  • 2 tbsp chopped parsley
  • 3 garlic cloves, minced
  • 1 tsp thyme
  • ½ tsp sea salt
  • fresh ground black pepper

Mexican Tahini Sauce Ingredients

  • 3 tbsp tahini
  • 3 tbsp water
  • 2 tbsp maple syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • ½ tsp sea salt

Preparation

  1. Bring a large pot of water to boil and boil sweet potatoes for 20 minutes until fork tender. Remove and let dry. Then slice into even width rounds.
    Sliced sweet potatoes on tin foil
  2. When dry coat with melted coconut oil and spices. Heat grill on high. Place sweet potato rounds on foil and grill for about 5-10 minutes on each side, or until charring occurs.
  3. Make either of your sauces. For chimichurri toss all ingredients into a food processor and lightly process, leaving it still chunky. For tahini but all ingredients into high speed blender and mix well.
  4. Serve rounds with either sauce drizzled on top.
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BOOM! So good you’ll be seeing fireworks…..

Grilled sweet potatoes with asparagus and tahini sauce