Best Grilled Sweet Potatoes With Gorgonzola Spread Recipes

GRILLED SWEET POTATOES

Grilled Sweet Potatoes image

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Provided by teetee830

Categories Side Dish Vegetables Sweet Potatoes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 52.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 6.9 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 168.6 mg, Sugar 16.1 g

GRILLED SWEET POTATOES

Grilled Sweet Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 large sweet potatoes, pierced with a fork
1/4 cup plus 2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Grated zest and juice of 1/2 lime, plus more lime juice as needed
1 canned chipotle chile in adobo sauce, finely chopped

Steps:

Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.