Thankfully I want and crave healthy food all the time. I desire simple preparations that let the ingredients speak for themselves. Sweet Potatoes (what we interchangeably call the Yam) is at the top of my list. Traditionally sweet potatoes are served in the Fall & Winter months. I need them and crave them all year round. In this recipe I fire up the grill and add some unrefined coconut oil to make these oh so refined. If I could throw a giant party dedicated to the Sweet Potato I would (with a runner up being Salmon.) Perhaps I would call it “Sweet Potato Palooza?” Oh wait, that name has been claimed by a friend……
Last weekend I was at a very fun event. My friend Erika of In Erika’s Kitchen threw a 13 course Trufflepalooza. That’s right friends course after course of truffle based creations created from scratch, by her, for about 70 people. I met Erika earlier this year at Food Blog Forum, we re-connected at Camp Blogaway & again at Ciudad. I clicked “yes” to the RSVP as soon as I learned about this event. From Truffled Butter, to a Porcini Truffle Dip, a Truffle Egg Salad, to Truffle Chocolate Truffles. Erika tantalized our taste buds with the gamut of sweet to savory and everything in between. I was a very grateful guest.
OK, back to Sweet Potatoes. She will be posting those recipes on her blog so be sure to check ’em out there.
We all know by now that sweet potatoes are high octane superfoods. Lot’s of folks disagree with the term “super” food. I kind of like it. In this case let’s give credit where credit is due. The sweet potato deserves a pat on the back…..or wherever you would pat a potato.
The variety used here is the Garnet Yam. Not only are these babies full of flavor they are bursting with vitamins, minerals, phytonutrients and antioxidants. When you see that bright orange color you can be assured of lots of vitamin A and beta-carotene.
Finished with a dusting of unsweetened coconut flake & you have a great side dish to pair with your savories. These Sweet Potatoes are great tossed in salads or served alongside your favorite burger.
Paired with sweetened whipped cream or in this case non fat thick greek yogurt you got yourself a unique twist on dessert. Either way, you will have plenty of grilled Sweet Potato Kebabs to enjoy any way you desire.
Grilled Coconut Sweet Potato Kebabs
8-10 servings, assume about 1/2 cup sweet potatoes per person
- Source organic ingredients when available. Shop for ingredients at the MarlaMeridith.com Amazon Store
- These Sweet Potatoes are great for lunch, dinner, dessert or mini-meals.
- As always, use your own taste buds to determine how you want to flavor your Sweet Potatoes. My ingredient lists are wide open for interpretation.
- Try to keep size uniform for even cooking. I left the skin on for added nutrients.
- 2 or more medium to large Garnet Yams (sweet potatoes), cleaned & cut into 1-2 inch pieces
- 1 tablespoon unrefined Coconut Oil
- Salt to taste
- Unsweetened Coconut Flake
- Optional Dip: fat free Thick Greek Yogurt or Whipped Cream (vegan or not), sweetened to taste with your favorite natural sweetener
- Pre-heat grill on medium setting.
- Bring a large pot of water to boil (enough to cover sweet potato chunks.
- Boil sweet potatoes about 8 minutes until softened, but not completely cooked through.
- Drain sweet potatoes. Let cool. Toss with coconut oil and put on skewers.
- Grill for about 4 minutes on each side for about 8 minutes total cook time.
- Sprinkle unsweetened coconut flake over the top of grilled sweet potatoes. Season with more salt if desired.
- Lightly sweetened whipped cream or thick greek yogurt makes this into a creamy sweet dessert treat.
- Another sweet dipping sauce that would pair well: Try my Pomegranate Dipping Sauce
- Sprinkle you sweet potatoes with some cinnamon, nutmeg or cardamom.
Sweet Potato Recipe Links