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Blog Thu May 31 2007
How Sweet They Are
Inspired by a One Good Meal column from a few weeks back, I barbecued sweet potatoes this past weekend. The sauce I used was of my own invention (it included brown sugar, honey, apricot jam, and cider vinegar in whatever amount seemed good at the time) but the technique was straight from the column. I highly recommend grilling your own sweet potatoes and serving them as a side to almost anything from fish to pork to chicken. The boneless chicken breasts shown here were marinated in yogurt, spices (mostly garam masala), and fresh cilantro for a few hours before grilling.
I also heartily endorse the charcoal chimney starter. It eliminates the need for lighter fluid and creates a much more even fire under whatever you choose to grill up this summer.
