Grilled Sweet Potatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Shredded coconut,
-about 1/2 lb,
1/4 cup: Pineapple juice,
2 tbsp: Olive oil,
1/4 cup: Coconut milk,
Salt and pepper,
1 large: Sweet potato,
Directions:
Preheat the grill.
Preheat the oven to 350F. Scatter the coconut in a shallow baking pan
and toast in the oven until evenly browned, shaking the pan
occasionally, 5-7 minutes. Set aside. In a small bowl, combine the
pineapple juice and coconut milk and stir to mix.
Peel the sweet potato and cut in -inch slices. Lightly brush the
slices with olive oil and season with salt and pepper. Arrange the
slices over a medium-hot fire and cook just until browned, 1-2
minutes. Using long-handled tongs, turn the slices and continue
cooking until browned and crisp, about 1 minute longer.
Transfer the slices to a platter. Drizzle with the pineapple-coconut
mixture and sprinkle with the toasted coconut. Serve immediately.
Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
Preheat the oven to 350F. Scatter the coconut in a shallow baking pan
and toast in the oven until evenly browned, shaking the pan
occasionally, 5-7 minutes. Set aside. In a small bowl, combine the
pineapple juice and coconut milk and stir to mix.
Peel the sweet potato and cut in -inch slices. Lightly brush the
slices with olive oil and season with salt and pepper. Arrange the
slices over a medium-hot fire and cook just until browned, 1-2
minutes. Using long-handled tongs, turn the slices and continue
cooking until browned and crisp, about 1 minute longer.
Transfer the slices to a platter. Drizzle with the pineapple-coconut
mixture and sprinkle with the toasted coconut. Serve immediately.
Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 08-18-95
Source from luhu.jp
Tags
Potatoes