1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon lemon pepper
Calories 227
Calories from Fat 52		(23%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 110mg		4%
Potassium 490mg		14%
Total Carbohydrate 42.9g		14%
	Dietary Fiber 3.5g	14%
	Sugars 24.1g
Protein 2.0g		4%
detailed view... how is this calculated?

Sweet Potatoes for the Grill

Recipe #307224 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 4, 2008

Add in a pinch of cayenne pepper for a little heat is desired, you can also bake these in the oven --- these may be prepared hours in advance placed in the foil pan and refrigerated just drizzle on the orange juice before grilling

SERVES 4 (change servings and units)

Ingredients

1 lb sweet potato, peeled
1/3 cup brown sugar
1/2 teaspoon dried thyme (rubbed between fingers to release flavors)
1/4-1/2 teaspoon lemon pepper (or use freshly ground black pepper to taste)
2 tablespoons butter, finely diced
1/3 cup orange juice

Directions

1
Preheat the grill to medium heat.
2
Generously grease a heavy medium size shallow disposable foil pan.
3
Cut the sweet potatoes into thick slices, then place in a large bowl.
4
In a small bowl combine the brown sugar with thyme and lemon pepper; sprinkle over the potato slices in the bowl and toss to coat.
5
Arrange the slices in layers into the pan.
6
Dot with butter (at this point you may refrigerate until ready to grill).
7
Pour the orange juice over the top.
8
Cover with foil.
9
Place on the grill, then cover with the grill lid.
10
Cook for about 15 minutes, then remove the foil and do a test for doneness, if needed cook for additional time until they are to your liking, you may need to add in more orange juice if potatoes begin to dry out.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef PotPie

On May 30, 2009

Another great recipe, Kitten, as always! I made these for ZWT5 for myself because hubby doesn't like sweet potatoes. (His mom always made them whipped with a ton of brown sugar.) But THIS recipe, with just enough sugar and the cayenne...well, he loved them! I was a little surprised! He said he would eat them any time when made this way. And I loved them, too. I didn't have an aluminum pan, so I just did them in the oven covered for 15 minutes, then uncovered for another 15, adding just a bit more fresh squeezed orange juice, as I think fresh squeezed is an important factor for taste, (2 tablespoons or so.) They were moist, perfectly sweet and spicy. Next time I will leave off the thyme, somehow we just can't wrap our tongues around it with these tropical recipes, but that's just a personal preference. Thanks, Kitten!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: FolkDiva

On May 29, 2009

These potatoes were a big hit! Cooked on the grill and should have started a good 15 minutes prior to putting on my chicken (total cook time for the potatoes on the grill for me was about 25-30 minutes....but live and learn! So we didn't get to enjoy till halfway through our dinner of Bob Marley's Jamaican Jerk Chicken Skewers . The sauce is so nice....not as dessert sweet as your typical thanksgiving type sweet potato dish....the thyme and lemon pepper along with the brown sugar and orange juice provided just the right amount of savory and sweet! We used some of the extra sauce to dip our Caribbean Twice Fried Plantains . Thank you for a great sweet potato recipe!!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews