Grilled sweet potatoes

Yield: 4 servings

Measure Ingredient
½ cup Shredded coconut
¼ cup Pineapple juice
¼ cup Coconut milk
1 large Sweet potato about 1/2 lb
2 tablespoons Olive oil
\N \N Salt and pepper

Preheat the grill.

Preheat the oven to 350F. Scatter the coconut in a shallow baking pan and toast in the oven until evenly browned, shaking the pan occasionally, 5-7 minutes. Set aside. In a small bowl, combine the pineapple juice and coconut milk and stir to mix.

Peel the sweet potato and cut in -inch slices. Lightly brush the slices with olive oil and season with salt and pepper. Arrange the slices over a medium-hot fire and cook just until browned, 1-2 minutes. Using long-handled tongs, turn the slices and continue cooking until browned and crisp, about 1 minute longer.

Transfer the slices to a platter. Drizzle with the pineapple-coconut mixture and sprinkle with the toasted coconut. Serve immediately.

Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995 Submitted By DIANE LAZARUS On 08-18-95

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