Grilled Sweet Potatoes & Asparagus
These grilled sweet potatoes and asparagus are a healthy alternative to your next back yard barbecue. They can also be cooked on an indoor grill or panini maker. Drizzle with chimichurri and you’ve got a hit.
Equipment
- Grill
Ingredients
- 2 Large Sweet Potatoes sliced 1/4 inch - 3/8 inch / 6mm - 10mm
- 4 Tablespoons Olive Oil 2 for potatoes, 2 for asparagus
- 1 Pound Asparagus
- 2 Cups Chopped Tomatoes for asparagus garnish optional
- Salt and Pepper to Taste
Instructions
- Peel sweet potatoes and then slice about 1/4” - 3/8” / 6mm - 10mm thick.
- Skewer asparagus (see note and photo above).
- Place sliced potatoes in a bowl, drizzle with olive oil, season with salt and pepper and toss or stir until all are well coated with oil and seasoning (you can always add more seasoning on the grill). Cover and microwave for 2-3 minutes, stirring after 2 minutes. Check to make sure they are getting slightly tender, but not fork tender. They will finish cooking on the grill. Heat grill on high.
- When the grill is nice and hot, place potato slices in a single layer, on grill for a 3-5 minutes on each side until they are done. I like to cook my asparagus which has been coated in oil, salt and pepper as well (not microwaved), at the same time. If you skewer the asparagus in groups, it makes it easier to flip them and keeps them from falling through the grates. They will cook about the same time. If making this Pork Tenderloin (which is technically already fully cooked and just needs some color), you can add it to the grill at the same time. It might get done slightly earlier, but it will need time to rest. Now whip up some chimichurri sauce to drizzle on everything and put and prepare yourself for a mountain of compliments.
Notes
Note: Place all the potatoes on the grill, immediately followed by all of the asparagus. If you skewer the asparagus in groups (see photo), it makes it easier to flip them and keeps them from falling through the grates. You may not have enough grill space to cook everything at once, so you can always cook the potatoes first, and then transfer to a bowl and cover to keep warm.
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