What's more, my husband happily took over on the barbecue, so I could focus on the yummy side dishes.
I have been craving sweet potatoes recently, and usually I roast them, but in the barbecue spirit I decided to soak, marinate and grill them. A bright and fresh side salad finishes the meal off.
Grilled marinated sweet potatoes
(serves 2)
400 g sweet potatoes, peeled
Fresh thyme, chopped
Olive oil spray (30 sprays approximately)
Salt and pepper
Lemon juice (optional)
Slice the peeled sweet potatoes into disks approximately 1 cm thick and let soak in cold water for about 20 minutes. Pull them out, dry them off and lay them flat in a large dish. Spray with olive oil to coat. Add the fresh thyme into the dish. Add some lemon juice (if desired). Allow the dish to marinate as long as possible. (Also, you could do this in the morning and let it marinate all day, but the idea came to me too late!)
Put on the grill before the steaks. (I like my steaks medium rare, so they don't need too long… if you like your steaks well done, put everything on together). Allow up to 10 minutes on each side, and test one of the smaller ones before pulling them off. (I say this because each grill will be different, depending on how hot your coals are… but if you put this under the grill in the oven, which is fine, just follow the same instructions.)
These sweet potatoes are lovely. Often I like sweet potatoes on their own, without any additional spices, bar salt and pepper, but the intense fragrant thyme just smells like summer.
Serve with a fresh mixed salad – round lettuce, tomatoes on the vine, cucumber – with a splash of red wine vinegar. Eat outside – or on the balcony. If you don't have one of those, just eat near an open window. I promise, it tastes better that way…
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