Sweet potatoes are getting a lot more popular when it comes to cooking, and for a good reason. This is one of the foremost veggies to eat for good nutrition. But don't take our word for it, take that of nutritionists at the Center for Science in the Public Interest (CSPI), who ranked sweet potatoes as the number 1 veggie for overall nutrition - above all other vegetables. They have a low glycemic index, which makes them a healthier alternative to regular potatoes.
Sweet potatoes are rich in Vitamin A, Vitamin B6, Vitamin C and fiber. They are also loaded with antioxidants (fight cellular damage and aging), potassium and iron.
So as a hot meal, sweet potatoes are incredibly healthy, and that is it's always good to have a few recipes to use with sweet potatoes. Here's a great one:
Sweet potatos (organic are best, so you don't have to peel them and get that added nutrition and fiber from the peel).
Another option is fresh herbs to garnish with and present more nicely. Any of these will do: Dill, sage, basil, mint, parsley etc.
Wash the potatoes and scrub them until they are very clean. If these aren't organic then you will also need to peel them.
Put a skewer through each slice all the way through its diameter. Twist as you pierce with the skewer, because the potato will be hard to pierce. Repeat until each skewer is full of slices.
You won't need to skewer the potatoes twice to keep them from spinning when you turn them on the grill. They are dense and won't move when you flip them.
Now, brush each slice gently and lightly with olive oil. Add a seasoing of salt, pepper and any other spice you feel . Salt and pepper alone will taste great as well.
Heat the grill and place the sweet potato skewerd on it. They will cook in about 7 minutes per side. Check their softness with a fork to see that they are soft all the way through before taking them off the grill. If they look dry, you can brush them again with olive oil just before taking them off the grill.
You can serve these as they are or add some fresh herbs, such as the Italian parsley in the photo below.