Our family loves sweet potatoes! There are so many good reasons to add them to your grocery shopping list and make them your new go-to carb. They are a great healthy substitute for all those starchy side dishes we normally fill our plates with. I love that they pair equally well with sweet and savory preparations, and I am always in search of new ways to cook them. This particular recipe is both sweet and savory with a little heat to excite your taste buds. It is perfect for the summer months because it’s super easy to put together, and it cooks very well on the grill with little clean-up.
3 large sweet potatoes
1 small sweet onion finely chopped
4 teaspoons coconut oil
1 ½ teaspoons salt
1 tablespoon brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (less if you don’t want it as spicy)
¼ teaspoon cinnamon
Heat your outdoor grill to medium high heat. Peel the sweet potatoes, and cut them into 1 inch cubes. Divide the cubed potatoes and finely chopped onion into two equal piles. Then, place each pile onto a separate large sheet of heavy duty aluminum foil. Make each sheet large enough to fold and create a packet around the sweet potatoes. Evenly distribute the coconut oil and the remaining spices over the sweet potatoes and onions.
Next create your packet. Bring two sides together and fold the foil to seal it the middle. Then seal the two remaining sides, so the packet is completely enclosed. You may need to double-up on the foil to ensure your packet is leak-proof.
Transfer your packet to the grill. Cook the potatoes for 20-25 minutes, rotating the packet once mid-way through cooking. When they are fork-tender, they are done.
Carefully open the packet, allowing the steam to escape slowly so as not to burn yourself. Put the cooked potatoes into a large serving bowl, and give it a quick stir to make sure the seasonings are combined well.