Whenever I am craving something new and unique…I know I can always turn to our friends Janelle and Brandon! Brandon has been one of my cooking inspirations over the last year as I have begun to dabble into new ways to create unique flavors and recipes. My husband and I have had the delight to be the recipients of many of Brandon’s homemade creations, which are always full of unexpected flavor combos and always delightfully delicious. So, it is my pleasure to introduce my first guest blogger and good friend, Brandon. After you read Brandon’s post here, be sure to check out his blog: lyrist’s locution!
Growing up, I had a long-held belief that I didn’t like sweet potatoes. Every time I had them, they were sickeningly sweet but otherwise bland. It wasn’t until I got older and started experimenting with them that I realized what a versatile food they really are. I found some sweeter recipes that I liked—I may later share my recipe for mashed sweet potatoes—but what I found really interesting and amazing were savory sweet potatoes.
Sweet potatoes and chili pepper are actually a really great combination. That was my inspiration for these grilled sweet potato slices. Here’s what you’ll need:
- ½ a sweet potato for every serving you want to cook
- Olive oil (enough to brush all of the sweet potato slices)
- Chili powder
- Onion salt
Alternatively, you could use rosemary, thyme, and garlic salt rather than the spices listed above.
Cut the sweet potatoes into long 1/3-inch-thick slices. Brush them with olive oil, then sprinkle with the chili powder and onion salt. Don’t be shy with the spices!
Stick the sweet potato slices on a grill over medium heat. Be careful, because these slices seem to be the perfect size for slipping right between the bars on the grill. When they start to turn black around the edges, check the bottom. If you can see grill marks on it, it’s ready to flip. Cook the other side until grill marks appear.
Savory sweet potatoes have a hearty, meaty flavor and are best paired with dry light- to medium-bodied red wines, like Merlot, Shiraz, Grenache, or my personal favorite, Pinot Noir.