Grilled Sweet Potatoes With Rice And Peas Recipes

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

SWEET POTATO AND TOASTED PECAN GRILLED CHEESE

Steps:

• Heat nonstick skillet over medium heat.
• Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese. Place slice of bread on top.
• Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.

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.

PORK AND SWEET POTATOES OVER RICE

Steps:

• In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
• In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
• Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
• Serve over cooked white rice.

GINGERY RICE WITH SWEET POTATOES AND PEAS

Steps:

• Combine the rice with 3 1/2 cups water in a small saucepan. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
• Meanwhile, microwave the sweet potatoes until just done but still nice and firm. Start with 3 minutes total, then test. A knife should go through with some resistance. If needed, microwave for another minute at a time. Once done, plunge the sweet potatoes into a bowl of cold water. Set aside until needed.
• When the rice is nearly done, peel the sweet potatoes and cut them into 1/2-inch dice.
• Heat the oil in a stir-fry pan. Add the white parts of the scallions and the garlic, and sauté over medium-low heat until just turning golden. Add the scallion greens and the sweet potatoes; turn the heat to medium-high and stir-fry for a minute or so.
• Stir in the ginger, curry powder, and turmeric, then add the rice. Turn the heat to medium-high and cook, stirring, until the ingredients are well blended. Add the peas and cook, stirring frequently, for 3 to 4 minutes.
• Season with salt, stir in the cilantro, and serve. Top each serving with some chopped nuts if desired.
• Serve with a platter of baby corn, sliced tomatoes, half-sour pickles, and sliced baked or smoked tofu. Complete the meal with steamed broccoli or Spicy Sesame Broccoli (page 197).
• If you have time to make a companion dish, I recommend Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Embellish the plate with sliced tomatoes, baby carrots, and bell peppers.
• Calories: 278
• Total Fat: 6g
• Protein: 6g
• Carbohydrates: 51g
• Fiber: 4g
• Sodium: 45mg

GRILLED ROASTED WHITE OR SWEET POTATOES

Steps:

• Scrub potatoes. If soft skin is desired, oil skins well.
• For crisp skins, do not oil.
• Place potatoes over medium hot grill and cook, turning every 15 minutes or so, until tender when pierced with a fork.
• Russets or other large potatoes usually require 1 to 1 1/2 hours; small potatoes 45 minutes to 1 hour.
• Serve hot, slit skin and press potato to push up flesh through skin.
• Serve with lots of butter, salt, and pepper.

THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING

Steps:

• Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
• While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
• Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
• After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
• To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
• Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.

GRILLED SWEET POTATOES

Steps:

• Cut two pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil.
• Spread cut side with butter.
• Sprinkle with salt and pepper.
• Fold foil over potatoes and seal tightly.
• Grill covered, over medium hot heat for 50 minutes, or until tender, turning once.
• To serve, fluff potatoes with a fork and drizzle with honey.

SWEET POTATO "FRIED" RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the sweet potato chunks until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.
• Add peas, eggs, and soy sauce, and combine, allowing it to heat through.
• Garnish with green onions.
• Enjoy!

GRILLED SWEET POTATOES WITH RICE AND PEAS

Steps:

• In a food processor, pulse scallions, chiles, allspice, ginger, thyme, soy sauce, brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper until finely chopped. With processor running, pour in 1/3 cup olive oil; blend until combined.
• In a small saucepan, stir together rice, beans, coconut milk, 1 tablespoon scallion mixture, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
• Meanwhile, preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush sweet potatoes with remaining 2 tablespoons olive oil and 2 tablespoons of jerk paste. Grill, covered, flipping and basting with about 2 tablespoons more jerk paste every 2 1/2 minutes, until tender and nicely charred, about 10 minutes. Serve sweet potatoes with rice and salsa.