I’ll make this short because either you’re A. on vacation right now and have made a vow to not use your computer or B. you are wondering what to make for your next BBQ.
I have the answer to both problems.Spark up the grill and pull out whatever mechanism you use to blend things. It’s that quick and easy. Not to mention so good for you too.
Have you ever used the BBQ to cook sweet potatoes before? If you haven’t you are missing out on this incredibly easy (not to mention delicious) treat.
But let’s talk sweet potatoes for a second. Potatoes, in general, tend to get a bad rap. “Aren’t they too high in carbs?” everyone asks. Yes, they have carbs and YES, we NEED carbs in our lives Carbs fuel our brains, carbs give us energy. It would be virtually impossible to live without them.
Trust me, this is not the kind of carb you need to worry about.
Sweet potatoes are full of fiber, B vitamins, vitamin C, potassium, this list goes on. Not only do they taste good, they are so good for you.
After I grilled my potatoes, I thought they would be even better with a little dollop of flavor, in this case, a Parsley Walnut Pesto. Parsley, that anti-inflammatory goddess of the herb world, is growing like a weed in my garden right now and needed to get busy. Into the food processor it went with some walnuts, lemon, and olive oil. What a nice compliment to the sweet potatoes.
Your guests will be wowed and you will thank yourself for making such an easy, delicious, nutritious recipe that everyone actually loves.
Grilled Sweet Potatoes with Parsley Walnut Pesto
Makes six servings
Ingredients
3 large sweet potatoes, scrubbed, rinsed and patted dry
extra virgin olive oil
salt and pepper
Parsley Walnut Pesto
2 cups fresh flat-leaf parsley
1 small clove garlic
1/2 cup walnuts
1/2 teaspoon each coarse salt and pepper
grated zest and juice of 1 lemon
1/2 cup extra-virgin olive oil
Directions
1. Preheat the grill to medium-high. Lightly brush the sweet potatoes with olive oil and sprinkle salt and pepper on them. Place directly on the grill and cook for about 45 minutes, turning them every 10 minutes. When they are charred on the outside and soft on the inside, they are done. Remove from the grill and set aside.
2. Meanwhile, make the pesto: In a food processor or blender add the parsley, walnuts, garlic and salt and pepper and lemon zest. Blend until well combined. While the motor is running (in your food processor. If you have a blender simply stop the motor first) add the olive oil and the lemon juice. You might need to stop and scrape down the sides. Add more salt and pepper if needed.
3. Cut the sweet potatoes in half and drizzle the pesto on top. Serve immediately.
