Grilled Sweet Potatoes
It’s all about the smoky char! If you love sweet potato fries, these grilled sweet potatoes will become your new favorite summer side dish. Be sure to slice the potatoes no thicker than ½ inch thick to ensure they cook all the way through.
Herbal Gomasio
Gomasio is a dry spice blend, similar to furikake, of toasted sesame seeds, salt and often made with seaweed. It’s used in Japanese cuisine sprinkled over plain rice. This simple version is loaded with healthy goodness. Virtually every ingredient has some health benefits and this gomasio has become one of my favorite additions to vegetables, salads, avocado toast or used to season meat, eggs, potatoes and soups.
Ingredients
- 2 large sweet potatoes or yams
- Olive oil
- Sea salt
- Ground black pepper
- Herbal gomasio
- 1 cup organic raw sesame seeds
- ¼ cup organic hemp seeds
- ¼ cup organic milk thistle seeds
- 1 tablespoon Himalayan pink sea salt
- 2 teaspoons dried thyme
- 2 teaspoons culinary lavender
- 1 teaspoon ground fennel
Preparation
Grilled Sweet Potatoes
Serves 4
Cut potatoes in wedges or ½-inch slices.
Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat, cover, and simmer for 4 minutes just until crisp-tender. Drain and pat dry with paper towels. Lightly brush with olive oil. Season with salt and pepper.
Grill over medium heat for 10 minutes or until tender, turning once. Sprinkle grilled potatoes generously with the herbal gomasio and serve.
Herbal Gomasio
Makes about 1 cup
Without any oil or fat, dry-toast the sesame and hemp seeds by gently warming in a pan over medium heat, tossing or stirring constantly to avoid burning, until the seeds start to turn golden. Remove from heat and place in a bowl to cool.
Grind the milk thistle seeds in a spice grinder or crush with a mortar and pestle.
Toss pink salt, thyme, lavender and fennel into a food processor. Add cooled toasted seeds and pulse briefly about 10 times. Transfer mixture to an airtight container and store up to 2 months.
