There used to be a time when I was not such a big fan of sweet potatoes. I think this has everything to do with that insipid sweet potato casserole topped with marshmallows. I am not cool with a big pile of gooey sweetness on my dinner plate and marshmallows should be relegated to desserts and campfires. I know I will offend people with that statement, pharm but I just do not like that holiday tradition. I do, health however, website like this really like sweet potato fries, especially with a little cajun seasoning or smoked paprika. Those are very welcome on my dinner plate, so I’ve been trying to give the sweet potato a chance.
Since it’s summer and sweltering outside, I kept the oven off and grilled my potatoes instead of roasting them. The trick to grilling potatoes is to parboil them a little before they hit the grill. Otherwise, you get charred and raw potatoes. Not so tasty. By finishing the potatoes on the grill, they get nicely caramelized and lovely-looking grill lines. To balance some of the sweetness, I made a simple dressing of peanuts, lime juice and tahini. A little cilantro and crumbled cotija cheese are sprinkled on top for a smoky, sweet and salty side dish that’s just right with some chili-marinated chicken or steak. Who doesn’t love summer?