Memorial Day marks the unofficial start of Summer, and alot of Americans will celebrate with a family cook-out. In fact, Memorial day is the second most popular day for grilling, following just behind July 4th. An amazing 65% of Americans will either be attending or holding a barbecue this holiday weekend!
While you are outside grilling those steaks, hot dogs and hamburgers, don't forget to put a few sweet potatoes on the grill. Sweet potatoes are easily one of the best veggies for cooking over flame. Their high moisture content means they cook a lot faster than white potatoes, and their sugar content gives them a delicious carmelized taste (not to mention perfect grill lines.) Perhaps that is why Bobby Flay and his challenger both reached for sweet potatoes on a recent episode of Throwdown. The challenge was grilled vegetables, and both decided that sweet potatoes packed the most flavor, while being easy and reliable to cook!
Another plus to grilling sweet potaotes is their versatility. You can put them straight on the grill, or wrap them in foil packets with other veggies. You can even make Grilled Sweet Potato Salad. However, one of my favorite methods is making kabobs. You get to cook the whole meal at the same time, and they are so much fun to eat. These kabobs have a perfect blend of sweet and savory.
Honey Pork Tenderloin Kabobs
INGREDIENTS
1/2 cup bourbon*
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3 sweet potatoes cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
Olive oil for grilling
DIRECTIONS:
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze.
Note:
* Bourbon is optional, you can substitute 2 tablespoons cider vinegar
While you are outside grilling those steaks, hot dogs and hamburgers, don't forget to put a few sweet potatoes on the grill. Sweet potatoes are easily one of the best veggies for cooking over flame. Their high moisture content means they cook a lot faster than white potatoes, and their sugar content gives them a delicious carmelized taste (not to mention perfect grill lines.) Perhaps that is why Bobby Flay and his challenger both reached for sweet potatoes on a recent episode of Throwdown. The challenge was grilled vegetables, and both decided that sweet potatoes packed the most flavor, while being easy and reliable to cook!
Another plus to grilling sweet potaotes is their versatility. You can put them straight on the grill, or wrap them in foil packets with other veggies. You can even make Grilled Sweet Potato Salad. However, one of my favorite methods is making kabobs. You get to cook the whole meal at the same time, and they are so much fun to eat. These kabobs have a perfect blend of sweet and savory.
Honey Pork Tenderloin Kabobs
INGREDIENTS
1/2 cup bourbon*
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3 sweet potatoes cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
Olive oil for grilling
DIRECTIONS:
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side, basting occasionally with glaze.
Note:
* Bourbon is optional, you can substitute 2 tablespoons cider vinegar
The glaze sounds really good. I use a lot of honey in my grill sauces. It really helps the glaze stick to the meat.
ReplyDeleteHave a Great Memorial Day!!!!
ReplyDeletelove the site, I will be back. Happy grilling everyone!
ReplyDeleteI had a great memorial day. I grilled sweet potatoes like you suggested and they were great. I also grilled corn and pineapples.
ReplyDeleteLove the ideas
ReplyDeleteHappy Memorial Day to all our vets.
ReplyDeleteI love grilling veggies. Your blog is so much fun. I will give this recipe a try!
ReplyDeleteI have never tried yams on the grill before.
ReplyDeleteI love to grill, so I will give this a try.
ReplyDeleteWow, those kabobs look scrumptious. I can't wait to try them. Peaches and Sweet potatoes on a grill. I would have never thought of that in a million years.
ReplyDeleteOoh, yum! I actually want to make kabobs this weekend & have been looking around the ‘net for recipes. Yours looks amazing!
ReplyDeleteI tried this tonight. I added ginger to the glaze and left out the tarragon. I love the taste of honey and ginger together. The sweet potatoes were amazing. I had never grilled them before. I think I will do this again for Father's Day.
ReplyDeleteTabitha
These look great. I love kabobs!
ReplyDeleteI grill sweet potatoes all the time. They turn out really well. When they are about half way done, I slice them and sprinkle with cinnamon and brown sugar, then just let them finish up and serve.
ReplyDeleteGood idea
ReplyDeleteI love grilling, too.
ReplyDelete