There are a lot of things that my Dad does well: he's the best Dad ever (and proving to be a great Grandpa as well), he's one helluva storyteller, a great athlete and the man can grill. My Mom takes the cake in the kitchen (her dishes and memories of cooking at home are what inspire me to cook -- and write this blog), but Dad's got the magic touch with the grill. I'm guessing there's some man gene that makes the open flame appealing to the male gender (my testosterone-laiden fiance loves to man the grill as well), but not all do it with the impeccable timing of my Dad. The side dishes will be ready in fifteen minutes? He'll wait three more to put the steak on. Along with meats, he grills a mean vegetable, but my favorite thing that he grills? A little tuber named: the sweet potato.
There's nothing fancy about this dish -- slice your sweet potato, lightly cover it in olive oil and coat with seasoning. Since I was recently told that I have borderline high blood-pressure -- I'm 25, workout six times a week and never salt my food -- I use a salt-free all-purpose herb blend as my seasoning. I have a sneaking suspicion that my blood pressure number has a lot to do with the amount of coffee that I drink -- but I'm waiting for someone to tell me that to snap me out of denial.
Grilled Sweet Potato (or yam!) gluten-free, dairy-free, vegan
Will feed two for a side dish.
One large sweet potato, washed and thinly sliced (I usually don't peel mine -- gotta love that fiber!)
1/4 to 1/3 cup olive oil
1 to 2 tablespoons salt-free seasoning
The easiest way to do this is to create a little assembly line: place your olive oil in a shallow dish, your seasoning on a plate and dip and dip. Place on a pre-heated grill at medium heat and cook for about 5 minutes on both sides. They're delicious plain, or dipped in ketchup or BBQ sauce. Now that's a lot of dipping.