Question answered!
Yesterday’s spice rub is, in fact, practically perfect in every way sprinkled over sweet potatoes just before tossing ‘em on a grill pan (OR in the oven – this recipe from Bobby Flay is nicely flexible, ermmm, once you get past the Bobby Flay Poultry Rub® part).
We start with the sweet potatoes – two worked out just about perfect for the amount of rub I’d made – cooked in the ‘wave and cooled. Never cooked sweet potatoes in the ‘wave?
Here’s a cool guide I found with da Google:
Number o’ Sweet Potatoes Minutes in the ‘Wave
1………………………………………………..4 to 6
2……………………………………………….6 to 8
3……………………………………………….8 to 12
4……………………………………………..12 to 16
5……………………………………………..16 to 20
Place your chosen amount o’ sweet potatoes (12 to 16? Really?) on paper towels on the rack (if your ‘wave has one) and cook for half the allotted time. Flip the potatoes and ‘wave for the remaining amount of time.
EXCEPT. This DID work a treat, but I think the potatoes were a bit TOO well cooked for then getting tossed on the grill – they were quite good, but not really crispy, which was kinda the point. Next time, I’ll knock the ‘wave time down to five to six minutes for two sweet potatoes – just a thought.
SO, sweet potatoes ‘waved and cooled – let’s get on to the rest of it!
INGREDIENTS
•2 sweet potatoes, cooked, cooled, and cut into wedges
•Canola oil
•Poultry rub – the original recipe called for 1 tablespoon – I thought the batch I made (approximately 2-2/3 tbsp) was just about perfect
•Salt and black pepper
•1/4 cup maple syrup
•2 to 3 tbsp Dijon mustard
Brush the potato wedges with oil and season with the rub, salt, and pepper (I dabbed it all into the wedges a bit).
Whisk the maple syrup together with the mustard and set aside while you get your grill nice and hot.
Pop the seasoned wedges on a lightly oiled grill pan and cook, turning once, until nicely charred, then brush with the glaze and turn a few times to caramelize.
The end result? Not what I would call ‘crispy’ – but very, very good – especially with a rack o’ ribs slathered with a bit of BuzzyFoods Early Summer 2011 vintage barbeque sauce.
IF YOU DON’T HAVE A GRILL:
One commenter on the original recipe put the seasoned wedges in a 400º oven for twenty to twenty-five minutes, then tossed with the glaze and popped back in the oven for another five minutes. Couldn’t hurt to try!