I’ve written before about the side dish that changed my opinion of sweet potatoes – sweet potatoes marinated in tamari and ginger, then grilled. I was planning on grilling some Ahi marinated in sesame, soy sauce and ginger, and since that was similar to my ultimate sweet potato combination, I thought I’d take a swing at it.
Da Google provided me with lots of options and methods for wrangling these tasty, tasty tubers; so I picked and chose based on what I had (one, rather large, sweet potato) and how I planned to cook it (on our electric kitchen grill) – here’s what I came up with…
•1 sweet potato – this was MORE than enough for the two of us – feel free to add more as you like, just adjust the marinade amounts
•1/2 cup soy sauce – as always, I used less salt sauce
•2 scallions, sliced
•1 clove garlic, minced
•1-1/2 tsp sugar
•1 tsp chopped fresh ginger
•Crushed red pepper
•Carrot, matchstick sliced or shaved
Peel the sweet potato, wrap in plastic wrap, and cook in the microwave for two to three minutes – just to ‘start’ it cooking.
Combine the soy sauce with the remaining ingredients and pour over the sweet potato in a bowl or dish. Add enough water just to fully cover the sweet potato slices, cover, and set aside for an hour or two.
Pull the sweet potato from the marinade, and set aside for the grill. Pour the marinade into a small sauce pan and cook, stirring every now and then, over medium heat until reduced by about half.
Lightly oil your grill and cook the sweet potato – for OUR (slightly wimpy, but wicked handy) kitchen grill; I cooked them on high for about five minutes per side – adjust your temp and time based on your grill – until both sides were lightly charred and well marked.
I still had some tuna to sear, so transferred the slices to a baking pan, poured the marinade over all, and baked at 325º for about thirty minutes while I grilled the tuna and tossed the salad (with roasted chickpeas).