Sweet Potato Summer Vacation
Summertime is here and it is time to get outside and play! Run through a sprinkler, take a dip in the pool, or just relax and work on your tan. But while you are having all this fun, don’t forget let your sweet potatoes have some fun too. They have been have been cooped up inside since last fall. They worked hard for you though all those big family dinners – Thanksgiving, Christmas, Easter, and Cousin Edna’s birthday bash. Don’t they deserve to get outside, too?
Of course they do. And nothing makes a sassy sweet happier than spending some good quality time on the grill. It couldn’t be easier. Just slice them into 1/2 inch rounds, brush them with a little olive oil. Sprinkle with ginger and a dash of allspice. Grill about six minutes per side over high heat and you are done. Be sure to grill a few onions while you are at it – slice them and grill the same way. Be sure to grill plenty of both, I’ll tell you why in just a minute. Whether you are grilling hot dogs or rib-eyes, these grilled sweet potatoes are guaranteed to be the highlight of the meal.
Of course you might want to spend all week outside instead of just one day, so you are going to need some quick recipes that don’t take all day to cook. Relax, I’ve got you covered. Remember when I had you grill those extra potatoes and onions? In just a few minutes, you can whip up this delicious soup with your leftovers. Then you are free to frolic in the sun until the cows come home. Enjoy!
Creamy Grilled Sweet Potato Soup
Ingredients –
2 lbs sweet potatoes
1 red onion
6 cups chicken or vegetable broth
1 tablespoon lime juice
Zest from 1 lime
1 tablespoon fresh parsley
1/4 cup Half & Half
1/4 teaspoon allspice
1/2 teaspoon ginger
Pinch of cayenne pepper
Olive oil
Salt and black pepper
Fresh parsley to garnish
Chopped sun-dried tomatoes to garnish
- Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
- Grill the sweet potatoes, and onion, over a medium heat for 6 minutes per side, and then chop the ginger finely.
- Add the ginger, potatoes, onion, cayenne, ginger and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
- Let the soup cool for 15 minutes then blend it until it is smooth.
- Add the half and half, lime juice, parsley, zest, and heat up.
- Serve garnished with the parsley and sun-dried tomatoes.