Grilled sweet potato

Posted on 1 min read

At barbecues I often get asked: “Don’t you miss the meat on the grill at all?” My answer is quite simple: no, if I miss it, I can just eat it again. Vegetables are so versatile and salads come in millions of variations.

In the following recipe I have given the traditional “baked potato” a Mexican flair, which can be prepared outside on an open fire, or at home on the balcony. It tastes delicious as a main course or as a side dish to meat! And while the potato is cooking on the fire, there is time to enjoy a glass of rosé!

Süsskartoffel auf dem Grill mit Salsa
Grilled sweet potato
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Servings
2 people
Servings
2 people
Süsskartoffel auf dem Grill mit Salsa
Grilled sweet potato
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
2 people
Servings
2 people
Ingredients
Servings: people
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Instructions
  1. Wash the sweet potatoes and prick the surface 4-5 times with a fork.
  2. Once the grill is warm, you can put the fireproof dish with the sweet potatoes on top. If you don't have a suitable tray, simply wrap the potatoes in aluminum foil & place them on the charcoal or grill. (Grill time approx. 30 minutes) Later put the corn on the grill.
  3. Finely mash the avocado with a fork. Cut tomatoes and chilli pepper to taste. When the corn cob is cooked, remove it from the grill and mix with the other ingredients.
  4. As soon as the sweet potatoes are soft, you can cut them open on top and put the salsa with the corn kernels, chilli pepper and tomatoes on top and arrange with the mashed avocado and possibly sour cream and coriander. Enjoy!

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