Photo courtesy of stevendepolo http://www.flickr.com/photos/stevendepolo/

Here’s another great vegetable to cook on the grill: sweet potatoes.  In this recipe, you cook the potatoes first, then finish on the grill.  That’s a good strategy for lots of vegetables.  It gives the veggie a different taste, but allows you a little bit more control in getting it actually done.

To cook, put the whole sweet potatoes in a pan of water and bring to a boil.  Then simmer for 20 minutes or until done, which can be checked by seeing if a fork enters easily.

Let cool and then peel the sweet potatoes and cut into 1/2 slices  or you can cut into wedges, such as in the picture above.

Brush the potato pieces with a little oil and put on a hot grill.  If you have a grill mat or grill basket, that will help keep them from falling into the flames.  Cook for 5-6 minutes on each side.

Make a vinaigrette with 3 tbsp of olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 2 tbsp lemon juice.  Drizzle over the sweet potatoes when you remove from the grill and serve!

For more Grilled Vegetable Tricks get my Kindle Book, Grilled Vegetable Magic!