Grilled Hawaiian Sweet Potatoes Recipes

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

GRILLED SWEET POTATOES

Steps:

• Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
• Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
• Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.

GRILLED HAWAIIAN SWEET POTATOES

Steps:

• Bake sweet potatoes in oven at 450 degrees until fork tender.
• Cut into wedges and sprinkle with cinnamon and brown sugar.
• Place on grill until sugar carmelizes.
• Brush with pineapple glaze.
• Pineapple glaze:.
• Pour pineapple juice into 2 quart pot and bring to boil. reduce heat and simmer until reduced by 50%.

HAWAIIAN SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into bite-size pieces.
• Slice red onion into small chunks.
• Drain 3/4 of juice from pineapple.
• Mix ingredients and put into a 9x13" pan.
• Bake at 350 for 1 hour.

GRILLED HAWAIIANS

Steps:

• Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

GRILLED SWEET POTATOES

Steps:

• Cut two pieces of heavy-duty foil (about 18 in. x 12 in.); place a potato half on each. Spread cut side with butter. Sprinkle with garlic salt and pepper. Top each potato with another half. Fold foil over potatoes and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until tender, turning once. To serve, fluff potatoes with a fork and drizzle with honey.

GRILLED LIME-BALSAMIC SWEET POTATOES

Steps:

• Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with oil, salt and pepper. , In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally. , In a large bowl, mix remaining ingredients; add potatoes and toss to coat.