September 18, 2013

Grilled Sesame Sweeties

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A griller does not live by meat alone. Toss some sweet potatoes on the barbie, embellish them with Asian accents and enjoy the delicious nourishment.

4 sweet potatoes (10 to 12 oz/300 to 375 g each)
6 tbsp (75 mL) toasted sesame oil
3 tbsp (45 mL) ponzu sauce
Sea salt to taste
4 tsp (20 mL) toasted black and white sesame seeds

Preheat barbecue to medium-high.

Peel sweet potatoes and slice lengthwise about 1/2-inch (1 cm) thick. Lightly brush both sides with some sesame oil. Grill, covered, over indirect heat, turning once, 20 to 30 minutes, until tender but still firm, with char marks.

Transfer sweet potatoes to platter or serving plates. Drizzle with ponzu, then remaining sesame oil. Sprinkle with salt, then sesame seeds.

Makes 8 servings.

  • Sweet potato slices tend to burn, so I never grill them over a direct flame. For indirect heat, turn off one or two burners.
  • Toasted sesame oil is dark and fragrant. It is also known as Asian sesame oil.
  • Toasted/roasted, mixed black and white sesame seeds are sold in Japanese grocery stores and some supermarkets (check the sushi section). So is ponzu, a citrusy soy sauce.

Diced Sesame Sweeties
Grill whole sweet potatoes over direct medium-high heat, turning as needed, 30 to 45 minutes, until tender. Discard peels. Coarsely dice flesh and place in serving bowl. Drizzle with ponzu and sesame oil. Sprinkle with salt and sesame seeds.

Credit: Susan Sampson
Tested in Imperial