I’m about to trump last week’s sweet potato on the grill recipe with an even “sweeter” version. These fancy spuds are almost like eating a healthy dessert! Who in their right mind would pass up dessert as a healthy side option…not me! A friend of mine concocted this recipe and was kind enough to share (Thanks, Meghan). To make a complete meal, I paired the sweet potatoes with grilled pork chops and garlic, herb, and parmesan green beans.
How to Concoct Your Own Grilled Sweet Potatoes with Coconut-Pineapple Yogurt Sauce:
3 sweet potatoes fairly uniform in size and shape along their length
Freshly ground black pepper
5 oz coconut greek yogurt (if you can’t find coconut vanilla would work as well)
1/3 cup crushed pineapple (fresh if possible, but canned will do)
First you will need to peel your sweet potatoes and cut them into 1/2 inch thick rounds (you don’t want them to be too thin, or they will fall through the grill). Place your cut sweet potatoes in a pot of water and parboil until sweet potatoes are just soft to the prick of a fork (don’t let them get overcooked or they will fall apart). Once parboiled, dry them on paper towel and then toss them gently with a light sprinkle of salt, ground pepper, cinnamon, and a drizzle of olive oil. Put just enough seasoning to lightly cover.
Fire up the grill to medium heat. Place your sweet potatoes on the grill for approximately 2-4 minutes on each side (just until they have slightly charred marks). While they are grilling, mix your yogurt sauce. Mix your coconut greek yogurt, 1 1/2 teaspoons of freshly ground pepper, 2 teaspoons of cinnamon, and 1/4 teaspoon of chili powder (optional). Chop 1/3 cup fresh pineapple, and mix in with your yogurt. Pull your sweet potatoes off of the grill and serve immediately with your yogurt sauce drizzled on top. Delicious! If you have a grilled recipe that you would like featured please let me know! I would love to cook it up, give it a try, and share it with other food savvy moms!
From The Mom in Me, MD