Ditch the boring fries and grill up some of these for Happy Hour! Sweet and smokey from the grill, awesome dipped in our ketchup.
What you need
4 medium, thin sweet potatoes or yams
2 tablespoons Tessemae’s Lemon Garlic
Tessemae’s Ketchup, for serving
What to do
Put the sweet potatoes in a large pot and cover with cold water. Bring to a simmer and cook just until just tender, about 12 minutes. You should be able to pierce them with a paring knife, but feel some resistance. Drain and let cool completely. (You can refrigerate the potatoes overnight at this point.)
Heat your grill to high. Slice the cooled potatoes on a slight bais, to between ¼ and ½ inch thick rounds. Arrange them on a baking sheet and brush each side with the Lemon Garlic. Grill the potatoes until tender and charred, about 2 minutes a side.
Serve hot, with plenty of ketchup.