Southwest Sweet Potatoes
Paula: Confession: when I was a kid I hated sweet potatoes, because they were usually prepared with other sweet ingredients (brown sugar, marshmallows, etc.). The memory of those cloying, mostly mushy dishes still give me a vague sense of panic. Later in life, when I tasted sweet potatoes roasted with savory ingredients (olive oil, salt, herbs, warm spices), I fell in love.
Scott: I’m just gonna sit over here and be quiet because I happen to love brown sugar, butter and marshmallows on sweet potatoes - er, on everything. I mean, I’m pretty sure I read somewhere that recipe was handed down from the Pilgrims.
Paula: There is no shame in your Southern sweet tooth, or bumper sticker that reads “I heart Yams.” My Midwestern relatives likely consider my proclivities a genetic flaw. This sweet potato treatment is right up my alley, especially because a grill is involved. These crispy wedges have the appeal of sweet potato fries, (bonus, they’re healthier!) and the warm, smoky spices and charred caramelized notes anchor the sweetness. I can imagine serving these as a main course (on a bed of greens, with a creamy yogurt or tahini-based dressing) or alongside burgers.
Scott: I do love a good, hearty yam and really can’t wait to try this. I’m getting together with my extended family this weekend and will need to satisfy a lot of people, young and old. This is definitely on the menu.
Southwest Sweet Potatoes
Our Street Corn seasoning brings a subtly spicy interior Mexican profile, but Pork Perfect, The Usual, and Potato Slayer would also be delicious options for sweet potatoes.
4 large sweet potatoes (preferably organic)
6 tablespoons olive oil
3 tablespoons F&S STREET CORN Seasoning
2 tablespoons chopped flat-leaf parsley or cilantro
Place the potatoes in a large pot of cold water, add 2 tablespoons of water and bring the water to a boil. Reduce heat and simmer until potatoes are tender but still firm, about 15 minutes. Drain and let cool while you build a fire.
Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Clean and oil the grill grates.
Meanwhile, slice each potato in half lengthwise, and then slice each half into 3 or 4 wedges. In a small bowl, whisk together the olive oil and F&S STREET CORN Seasoning. Brush the wedges with the seasoned oil.
When the coals are glowing red and covered with a fine gray ash, grill the wedges until nicely charred on both sides and just cooked through, about 3 minutes per side. (Pro tip: to help preserve the crusty exterior, use a slotted fish spatula to help you flip the wedges.)
Remove from the heat, arrange on a platter and top with flaky salt and chopped herbs.
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