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

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Servings

4-6

Prep Time

15 minutes

Cook Time

6-7 minutes

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.

Ingredients

• 4 large sweet potatoes (preferably organic)

• 6 tablespoons olive oil

• 3 tablespoons F&S STREET CORN Seasoning

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• 2 tablespoons chopped flat-leaf parsley or cilantro

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Directions

1. 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.

2. 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. 

3. 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.

4. 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.)

5. Remove from the heat, arrange on a platter and top with flaky salt and chopped herbs.