Food For Tauk

Grilled Sweet Potato Fries

by Genevieve Salamone

My obsession with sweet potatoes is far from over. I just can't get enough of them. Everywhere I look my favorite chefs are touting the advantages of sweet potatoes, but they don't need to convince me!

I had these wonderful sweet potato hash browns recently out at brunch that truly celebrated the sweet potato, so that was my kick of inspiration for this recipe. Simple, sweet and so ridiculously good for you, I can't imagine why anyone wouldn't like them. I've even gotten my mother into sweet potatoes, and she's a die-hard Yukon gold potato fan. Still trying to work on my dad and my brother, but I'm sure I'll get there.

Remember to get out there and grill - 'tis the season!

To par-cook your sweet potatoes you have two options. My favorite way is to preheat my oven to 350 degrees, and let the sweet potatoes cook, whole, for about 30 minutes. Or you can throw then in a large pot, cover them with water and bring to a boil, and cook for 30 minutes. I like the roasting option because it concentrates the sweetness of the potato.

Once you par cooked your sweet potatoes and let them cool enough to work with, cut into quarters, like really large steak fries. Drizzle with extra virgin olive oil, salt and pepper.

Place onto your preheated and oiled grill (make sure you oil your grill or your potatoes will stick!), and cook 5-6 minutes each side, until your sweet potatoes have dark grill marks. The inside will be soft and creamy from par-cooking, while the outside will be crisp from the grill.

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