How to do it:Wash and peel two - three sweet potatoes (or yams).
Slice potatoes vertically and place them in a gallon-size zip-lock bag.
pour ~3 tbs Extra Virgin Olive Oil into bag.
Seal and Shake.
Place each slice directly onto preheated grill.
immediately salt with kosher salt or fresh-ground salt.
Close grill and leave alone for 3-5 minutes.
Flip potatoes and salt again.
Cover grill and leave for 3 minutes, or until potatoes are tender with golden grill marks on both sides.
Serve hot and enjoy!
I love these!
mmmmmmmmmmmm
ReplyDeleteHey McKenzie! A lot of my mom's side of the family has Celiac disease- I'm fortunate enough to not have inherited it but know several people who are dealing with it. It's great that you're approaching it so positively! Right after I read in your other blog about your gluten-free transition, I was at the Sunflower Market and saw something interesting. There's a cooking class called "Gluten-Free Pure Vegetarian" at the Murray Sunflower Market grocery store next Tuesday, November 10th, at 7 pm, $5 per person. Sunflower Market is a great store that stocks a lot of rare foods, including gluten free. Their website is sfmarkets.com. Thought you might be interested!
ReplyDeleteJackie