Ok, ok…so I love sweet potatoes, and I try all kinds of ways to use them in recipes: puddings, bread, shakes, fries, and whipped with organic butter and salt–but this is one of my favorites. These are great as a snack or a side and just so yummy. I had to put a dollop of my Foolproof Mayo With a Zing on top. It’s up to you, but these are so delicious, along with the smoky grill flavor, a hint of nutty walnut, and the smooth flavor of roasted garlic. Just great. Let me know what you think!
GRILLED ROASTED GARLIC WALNUT SWEET POTATOES
August 1, 2016
: 2
: 10 min
: 15 min
: 25 min
Ingredients
- 1 large sweet potato peeled and cut into 1/4 thick rings
- 2 cloves roasted garlic *see tip at the bottom
- 1 Tbsp organic walnut oil **see tip at the bottom
- 1 Tbsp olive oil
- 1 tsp himalayan salt
- 1/2 tsp group pepper
Directions
- Step 1 Heat up the grill! to medium!
- Step 2 Place the garlic, oils, salt, and pepper in a small bowl. Mash the garlic and mix the ingredients until blended. Parts of the garlic will be hanging around, don’t worry, They will be grilled on the potatoes.
- Step 3 Place the sliced sweet potatoes in a bowl, put the oil mixture over the top and mix well.
- Step 4 Place the sweet potato slices on the grill and cook for 4-6 minutes. Flip and cook for 4-6 minutes or until your fork goes in and comes out easily.
- Step 5 Remove and dab a bit of Horseradish Mayo on top or eat as is!
- Step 6 *Rosted Garlic Tip: Whenever I turn on the oven I try to optimize the heat! So I always throw in a whole clove of garlic with the 1st layer of skin removed and the top sliced off about 1/8 down. I keep these roasted garlic bulbs in the fridge for months!!! OR if you don’t have them ready for this recipe, use 1/2 tsp of fresh pressed garlic instead.
- Step 7 **If you don’t have walnut oil, take 1/4 cup of walnuts and put them in your food processor with 1/4 cup olive oil or macadamia oil. Blend until smooth. Use 1 Tbsp of this mixture and store the rest in the fridge in an air-tight jar. Be sure to cover the top of the mixture with a tablespoon of olive oil so it is protected. Use this for salad dressings or marinades!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.