It’s not just a side dish. Turn these grilled potato slices into dessert by adding a scoop of ice cream!
pounds sweet potatoes or yams
cup butter or margarine, melted
Coconut, toasted, if desired
Heat coals or gas grill for direct heat.
Peel sweet potatoes; cut into 1/2-inch diagonal slices. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer about 12 minutes or until almost tender; drain. Mix butter and salt.
Grill sweet potato slices uncovered 4 inches from medium heat about 20 minutes, brushing frequently with butter mixture and turning once, until tender.
To serve, sprinkle coconut over sweet potatoes.
For a spicy flavor, stir 1/4 teaspoon ground cinnamon or ground red pepper (cayenne) into the butter mixture.
To toast coconut, bake uncovered in an ungreased shallow pan at 350ºF for 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- 25 mg
- 280 mg
- 650 mg
- Total Carbohydrate
- 34 g
- Dietary Fiber
- 4 g
- 2 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.