Sweet Pototoes - Grillin' and Chillin'

Summer is still a month away. but recent heat waves across the country makes spring seem like a distant memory.  Some of my favorite warm weather recipes are also exotically spiced fare from far away lands.  These zesty treats are the perfect for summer munching., Today's dynamic combo combines the Caribbean flavors of a Jamaican grill with the amazing spices of Morocco.  Warm and savory, sweet and spicy, come together in a fusion of tasty flavors.  I like to make the Moroccan Sweet Potato Salad early so it is perfectly chilled when I come in from the grill.  For an extra kick of authentic flavor, pop a little hardwood into your grill.  Sweet smoke is the name of the game on the islands, so try mesquite, apple or even spicewood.  When everything is prepared, find a shady spot and enjoy this meal al fresco for the perfect end to a hot and sunny day.

Jamaican Grilled  Sweets

Ingredients

3 tablespoons packed brown sugar
2 tablespoons butter, softened and divided
1 teaspoon ground ginger
1 teaspoon dark molasses
1 teaspoon pineapple juice
1/4 teaspoon almond extract
1 tablespoon cilantro, chopped
1 1/2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)

Directions

1. Prehat grill for 5 minutes.
2. In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
3. Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
4. Melt the rmaining butter and brush both sides of cut potato slices.
5. Grill for 8 to 10 minutes or until tender.
6. Baste lightly with sauce during cooking process.
7. Spoon the molasses mixture evenly over cooked potato slices and serve.

Slatit batata helwa (Moroccan Sweet Potato Salad)

Ingredients


2 large sweet potatoes, peeled and cut into cubes
3/4 teaspoon grated fresh ginger
1 teaspoon cinnamon
2 teaspoons harissa or chili peppers
1 lemon, juiced
2 teaspoons honey
4 tablespoons coriander
1/4  cup black olives, to taste
1/4 cup capers (to taste)
salt (to taste)

Directions

1 Boil the sweet potatoes in just enough water to cover.
2 Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
3 The sauce should be thick, almost syrup-like.
4 If it isn't, lift out the potatoes and boil the sauce until it is thicker.
5 When the sauce is done, mix in the coriander, olives and capers.
6 Chill and serve as an appetizer.