- 3 orange sweet potatoes or yams
- 3 purple sweet potatoes
- coconut oil
- smoked sea salt (regular sea salt will work too)
Bring a large pot of water to a boil. Peel the sweet potatoes and cut into ½-inch discs. Place potatoes into boiling water as you peel and slice them to prevent oxidation, which can cause the potato to discolor. Par boil potato slices for 5 minutes. The potatoes should be under-done, as they will finish cooking on the grill.
Heat grill. Dry potato slices well, rub with coconut oil, and sprinkle with smoked sea salt. Place sweet potato slices over the fire on the grill. Depending on the amount of heat, be careful not to burn the potato slices before they are cooked through. If grill fire is too hot, move potatoes away from direct heat and close grill top until sweet potatoes are done.
Arrange sweet potatoes on serving platter and drizzle with honeyed hot sauce. Sprinkle herbed macadamia nut mixture (recipe below) and serve warm.
Honeyed Hot Sauce:
- ½ C. local honey
- 4 Tbs. favorite local hot sauce
- ¼ Tbs. sea salt
Blend well, adjusting hot sauce to desired heat level.
Herbed Macadamia Nut Topping:
- 1 C. roasted unsalted macadamia nuts
- 1 tsp. smoked sea salt (or regular)
- 1 Tbs. cane sugar
- 2 Tbs. rosemary, finely chopped
Combine all ingredients in a food processor. Pulse mixture to a fluffy, medium-coarse consistency. Avoid a steady grind as you do not want macadamia nut butter. This topping keeps for two weeks in the refrigerator and is great on all kinds of foods: fish, chicken, vegetables, rice, potatoes, even popcorn.