Domesticated sweet potato might have originated in either Central America some 5000 years ago or a type of sweet potato from Peru was found 10000 years ago.
Young sweet potato leaves and shoots are sometimes eaten as greens.
Serves 4
medium-low charcoal fire or
preheat gas grill or broiler
A. Cilantro or parsley-lime vinaigrette:
1 tsp. (4,5 g) grated or minced organic lime zest
3 Tbs. (45 ml) fresh organic lime juice
1 Tbs. (15 ml) white wine vinegar
1/4 cup (60 ml) extra virgin olive oil
2 Tbs. (30 g) chopped cilantro or parsley
2 minced garlic cloves
1. Combine lime zest, juice, and vinegar in a large bowl.
2. Whisk in the oil.
3. Stir in cilantro or parsley and garlic.
B. Sweet potatoes:
2 pounds (510 g) organic sweet potatoes, peeled and sliced 3/8-inch (10 mm) (If sliced too thick, they will not cook through; sliced too thin, they will char quickly.)
1 organic red bell pepper, diced
2 scallions, white and green parts sliced
3 Tbs. (45 ml) organic orange, mango, or pineapple juice
1. Add the potato slices to the vinaigrette to marinate a few minutes.
2. Transfer the sliced to the grill.
3. Turn occasionally, basting with the remaining vinaigrette.
4. Cook until tender when pierced with a fork, about 10-15 minutes.
5. Put the grilled potatoes into the vinaigrette
6. Add red pepper, scallions, and juice. Toss gently.
7. Serve immediately.
Sweet potatoes provide 400% of your daily requirement of vitamin A, have more vitamin C, fewer calories, and more fiber with fewer total crabs than white potatoes. So grill some sweet potatoes for a side dish.
-modified "Vegetarian Times"
