Memorial Day – A Time to Grill
While you are outside grilling those steaks, hot dogs and hamburgers, don’t forget to put a few sweet potatoes on the grill. Sweet potatoes are easily one of the best veggies for cooking over flame. Their high moisture content means they cook a lot faster than white potatoes, and their sugar content gives them a delicious carmelized taste (not to mention perfect grill lines.) Perhaps that is why Bobby Flay and his challenger both reached for sweet potatoes on a recent episode of Throwdown. The challenge was grilled vegetables, and both decided that sweet potatoes packed the most flavor, while being easy and reliable to cook!
Another plus to grilling sweet potaotes is their versatility. You can put them straight on the grill, or wrap them in foil packets with other veggies. You can even make Grilled Sweet Potato Salad. However, one of my favorite methods is making kabobs. You get to cook the whole meal at the same time, and they are so much fun to eat. These kabobs have a perfect blend of sweet and savory.
Honey Pork Tenderloin Kabobs
INGREDIENTS 
1/2 cup bourbon*
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3 sweet potatoes cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
Olive oil for grilling
DIRECTIONS:
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze.
Note:
* Bourbon is optional, you can substitute 2 tablespoons cider vinegar