September 18, 2013
Produce

Grilled Sesame Sweeties


Print Friendly, PDF & Email

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

      Grilled sesame sweet potatoes. Credit: Susan Sampson

 

4 medium sweet potatoes (each 12 oz/375 g)
6 tbsp (75 mL) toasted sesame oil
3 tbsp (45 mL) ponzu
Kosher or sea salt to taste
4 tsp (20 mL) toasted black + white sesame seeds

Preheat barbecue on medium-high.

Peel sweet potatoes. Slice lengthwise about 1/2-inch (1 cm) thick. Lightly brush both sides with some sesame oil. Place on barbecue grate over indirect heat. Cover and grill, turning once, 20 to 30 minutes, until tender but not mushy, with char marks.

Transfer to serving platter. Drizzle with ponzu, then remaining sesame oil. Sprinkle with salt. Scatter sesame seeds overtop.

Makes 8 servings.

Oh No: Never grill sweet potato slices over a direct flame. The high sugar content makes them prone to scorching. For indirect heat, turn off 1 or 2 burners.

S is for Sesame Oil: Toasted sesame oil is dark and fragrant. It is also known as Asian sesame oil. Do not confuse it with cold-pressed sesame oil, which is golden.

Shopping Cart: Toasted/roasted, 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.

CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL