The great thing about this dish is you can choose a spice, they are both great, it just depends on what might go with the other flavors of your meal. If it has other mediterranean flavors, use cumin. If you’re serving it alongside roasted fowl, try cinnamon.
We boiled these for 5 minutes first, it makes inserting the skewer easier and reduced the grill time.
Grilled Sweet Potato Kebabs
Equipment
- 8 15" skewers bamboo or metal
Ingredients
- 3 lbs sweet potatoes washed & scrubbed (peel if not organic)
- 2 tbsp olive oil
- salt
- pepper freshly ground
- additional spices optional; choose from cumin, cinnamon, cayenne, chili powder, garlic powder, or other preferred spice
- chopped fresh herbs for garnish optional; choose from parsley, mint, thyme, dill, sage, basil, or other preferred herb
Instructions
- You will need 8 15" skewers. If using bamboo skewers, soak them in water for about an hour.
- Preheat grill to medium heat.
- Boil the potatoes for 5 minutes. Remove from water and slice into 1/2" thick rounds, discarding ends. With potato slices laying flat, thread each one all the way through the diameter onto metal skewers.
- Brush each skewer of potatoes lightly with olive oil and season with salt and pepper (plus additional seasonings, if desired). Turn over each skewer and repeat oiling and seasoning on other side.
- Grill potato skewers for approx. 10 minutes; there should be a few visible grill marks. Flip skewers over and grill approximately 10 minutes more until soft all the way through when pricked with a fork.
- Cooked sweet potato kebabs may have a dried out appearance, however they are moist inside. You can brush them again lightly with olive oil just before removing them from the grill to eliminate their dry appearance. This makes for a prettier presentation, if desired.
- Garnish with chopped fresh herbs, if desired. Serve warm or room temperature.
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