JANA MCMAHON’S GRILLED SWEET POTATOES WITH HONEYED HOT SAUCE AND HERBED MACADAMIA NUTS
- Large Pot
- Food Processor
- 3 Orange Sweet Potatoes Or Yams
- 3 Purple Sweet Potatoes
- Coconut Oil
- Smoked Sea Salt (Regular Sea Salt Will Work Too)
Honeyed Hot Sauce
- 1/2 Cup Local Honey
- 4 Tbs. Favorite Local Hot Sauce
- 1/4 Tbs. Sea Salt
Herbed Macadamia Nut Topping
- 1 Cup Roasted Unsalted Macadamia Nuts
- 1 tsp. Smoked Sea Salt (Regular Sea Salt Will Work Too)
- 1 Tbs. Cane Sugar
- 2 Tbs. Rosemary (Finely Chopped)
Prepare Sweet Potatoes.
- 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. Parboil 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 the grill fire is too hot, move potatoes away from direct heat and close the grill top until sweet potatoes are done.
Prepare Honeyed Hot Sauce.
- Blend all hot sauce ingredients well, adjusting hot sauce to desired heat level.
Prepare Herbed Macadamia Nut Topping.
- 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.
Plate and Serve.
- Arrange sweet potatoes on a serving platter and drizzle with honeyed hot sauce.
- Sprinkle herbed macadamia nut mixture and serve warm.