May 28, 2012 in Starchy Staples
We use a charcoal barbecue, which I love for the flavor it adds to our food. But often, when our meal is done cooking, the barbecue is still quite hot and it feels like a waste (I endeavor to not waste anything in our house). I got the idea one evening to throw four whole sweet potatoes on the barbecue after we were done cooking our meat for the evening. I promptly forgot about the sweet potatoes until the next morning. What I discovered was four, perfectly cooked, very flavorful sweet potatoes, with slightly charred peels. I removed the peels, mashed the insides and spiced with Indian-inspired flavors to create a surprisingly delicious side dish. If you don’t have a charcoal barbecue, you could replicate this in your oven. Serves 4.
1. Cook sweet potatoes whole and unpeeled by placing on a charcoal grill after cooking the rest of your meal for 2-3 hours or by baking at 350F for 1-1½ hours (until tender when pierced with a knife).
2. Allow sweet potatoes to cool enough to handle (you can also place them in the fridge until you’re ready for them).
3. Remove the skin (it should peel off easily) and place the sweet potato meat in a bowl.
4. Mash with a fork or a potato masher. Stir in coconut milk and garam masala.
5. Heat sweet potatoes by baking at 350F for 15-20 minutes or microwave for 3-4 minutes.