SUGARCANE SWEET POTATOES

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Sugarcane Sweet Potatoes image

I was a boy-crazy preteen when I went on a trip to visit my friend's grandmother Beauxma in Saint Martinville, Louisiana, in the sugarcane-growing region of the state. I was so taken by the story of the Evangeline Oak. In 1907, St. Martinville author Felix Voorhies wrote Acadian Reminiscences: With the True Story of Evangeline, inspired by tales told to him by his grandmother. The account of Emmeline Labiche and Louis Arceneaux is said to be about the real people behind Longfellow's tragically romantic poem "Evangeline," about a woman looking for her lost love, Gabriel. In 1929, Hollywood came to town and filmed the movie Evangeline, starring Dolores Del Rio in the title role. After the filming, a statue of Evangeline (looking a lot like Dolores Del Rio) was erected on the spot marking the alleged burial place of Emmeline Labiche. As a whole, Southerners have never let the truth stand in the way of a good story; and now the stories of Emmeline and Louis and Evangeline and Gabriel have fused into one story told time and again beneath the spreading branches of the Evangeline Oak. In fact, Louisianans have taken the story so to heart that the Evangeline variety of sweet potato is fast becoming one of the state's most popular sweet potatoes.

Yield serves 8

Number Of Ingredients 9

1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon ground chipotle powder or cayenne pepper
Salt and freshly ground black pepper
1 red bell pepper, cut into 2-inch chunks
1 green bell pepper, cut into 2-inch chunks
1 cup pineapple chunks
8 (8- to 10-inch) metal or wooden skewers or sugarcane skewers (see Note)

Steps:

  • Heat a grill to medium-high.
  • Put the potato chunks in a microwave-safe 2-quart baking dish and add 1/2 cup water. Cover and microwave for 5 to 10 minutes, until the potatoes are firm-tender (do not overcook or they will be too mushy to grill). Drain the potatoes.
  • In a small bowl, whisk together the oil, parsley, chipotle powder, salt, and black pepper. Pour the mixture over the potatoes and stir to coat. Alternate threading the potatoes, bell peppers, and pineapple chunks onto the skewers.
  • Grill the kebabs, turning frequently, for 15 minutes, or until a nice brown crust forms.

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