Greg's Grilled Sweet Potato "Fries"

Today is the first day of Autumn, although you wouldn't know it here in central NC where daytime temperatures remain in the sweltering-hot 90s. Nevertheless, in celebration of the Fall season, I thought I'd share this easy, tasty and healthy way to enjoy sweet potatoes. Greg cooks these sweet potato "fries" outdoors on our grill, but I bet you could use your oven and finish them under the broiler. There are no set quantities, so just make as much as you need. Greg usually uses 2 sweet potatoes when he cooks for the two of us, in case that helps.

First, thoroughly wash and completely dry your sweet potatoes. Don't peel them, because the peel adds rustic flavor and contains nutrients. Slice the sweet potatoes lengthwise into wedges or french-fry pieces - about the width or thickness of your finger is a good guide. Place the sweet potato fries in a bowl and add a little vegetable oil or peanut oil, just enough to coat the pieces, and toss or stir carefully with a spatula to completely coat the fries. You can also use a large resealable plastic bag instead of a bowl, and shake the bag to coat the sweet potato pieces. Sprinkle with some Kosher salt to taste and freshly-ground pepper if desired, while tossing or stirring.

Carefully place the sweet potato wedges or fries on your grill grate or in a grill "basket" and cook over direct heat until softened and golden brown (I like them a dark golden brown), turning carefully with grill tongs to cook all sides. Remove from grill and serve - you can season the cooked sweet potato wedges with your favorite BBQ seasoning or dry rub if desired, or with sugar and/or ground cinnamon if you prefer. I personally enjoy them straight from the grill "as is" or with a little extra Kosher salt.

Zestfully yours,
Gloria