I made these Jamaican Grilled Sweet Potatoes last night with pork chops! Took a little long on the grill so finished them up in the oven on broil. Very yummy!! I think next time I make these I will grill them quickly then transfer to deep dish to bake with more of the sugary sauce. I basically made the same sticky, sweet sauce to marinade then baste the pork chops as they grilled. Served with a little side salad and tea!
Jamaican Grilled Sweet Potatoes
By PaulaG on June 21, 2004
Photo by Rita~
- 3 tablespoons packed brown sugar
- 2 tablespoons butter, softened and divided
- 1 teaspoon ground ginger
- 1 teaspoon dark molasses
- 1 teaspoon pineapple juice (I used juice and pulp from 1 lime)
- 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)
- Prehat grill for 5 minutes.
- In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
- Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
- Melt the rmaining butter and brush both sides of cut potato slices.
- Grill for 8 to 10 minutes or until tender.
- Spoon the molasses mixture evenly over cooked potato slices and serve.
- When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.
We also added a curried mayo as a topping to the soup at the table. Basically mix up 1/2 cup Duke's Mayo, 1 tsp lemon or lime juice, and as much curry and black pepper as you like. And I added wasabi to my bowl too, to spice it up even more!
Served the soup with a big tossed salad using freshly clipped lettuce from the garden and toasted, crusty bread.
By Lelandra on February 23, 2011
- 1 yellow onions, small, diced (I used 1 white spring onion including stem)
- 2 tablespoons fresh ginger, grated (I used about 1/2 tsp ground ginger instead)
- 1 tablespoon extra virgin olive oil (I only needed non-stick spray no oil)
- 3 stalks celery, diced (We were out so I just omitted)
- 1 large sweet potatoes, peeled and diced (I used about 3 small to medium sized sweet potatoes)
- 3 cups great northern beans, cooked and rinsed (Used 1 (15 oz) can pinto beans)
- 3 tablespoons mirin (Used chardonnay)
- 1 bunch kale, chopped
- 2 cups vegetable stock ( or more)
- 1 pinch ground nutmeg (omitted)
- salt and pepper
- gomashio (Added a tsp of sesame seeds to onions as they sauteed)
In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.The following recipe I have made many times over the years and usually do some minor changes to it depending on what I have in the pantry. This is what I am planning on making tonight using the red potatoes, onions, and kale I got from the farmer's market this week. I don't have bacon so I will just leave that out, will use milk instead of cream, and will omit the aniseed too.
By Chef Wahoo on January 30, 2007
Photo by GregsFoodBlog.com
- 2 (32 ounce) kitchen basics chicken stock (don't substitute with broth) or 2 quarts homemade chicken stock ( don't substitute with broth)
- 3 pieces bacon
- 1 large onion white, diced fine
- 3 -4 large russet potatoes, peeled and diced
- 1 lb sweet Italian sausage
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 bunch swiss chard or 1 bunch kale, cut into bite size pieces
- 2/3 cup cream or 2/3 cup half-and-half cream
- 6 cups water
- 1/4 teaspoon ground aniseed
- 1/2-1 teaspoon salt, depending on taste
- 1 dash red pepper flakes
- black pepper
- Bring chicken stock and water to a light boil and add potatoes.
- In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something).
- Sauté the onion in the bacon rendering until almost caramelized (golden color).
- Remove and put in boiling stock.
- In the same skillet add olive oil and cook Italian sausage (with casings removed).
- Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat.
- Add mixture to the stock.
- By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot.
- When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper.
I might try the following recipes using my beets or I just might pickle and can them in my grandma's styleBeet Burgers Baked Grated Beet Casserole Spring Greens With Beets and Goat Cheese