Prep: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins Servings: 6
Author: The First Mess
Ingredients:
- ¼ cup Nojō Tahini Sauce
- sea salt, to taste
- ¼ cup ice water, plus extra
GRILLED SWEET POTATOES:
- 2 lbs sweet potatoes, scrubbed
- oil spray of your choosing
- sea salt and ground black pepper, to taste
- Any garnishes you like: chopped herbs, sliced fresh chiles, chopped toasted nuts/seeds
Equipment
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Grill
Notes
- Spray oil is preferable here in terms of ease and efficiency, but if you don’t have any, simply pour your oil of choice into a small bowl and brush it over the slices of par-boiled sweet potato.
- Leaving the skin on the sweet potatoes helps the slices hold their shape on the gril (and adds a little extra fiber to your life, yay)
Instructions
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Slice the sweet potatoes crosswise into ½ inch thick slices. Place the sweet potato slices in a large pot and cover with water. Put a lid on the pot and bring the sweet potatoes to a boil. Let the sweet potatoes boil until they yield to the prick of a paring knife with minimal pressure, about 4 minutes.
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Drain the sweet potatoes and allow them to dry off a bit. Preheat your grill to high.
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Lay the par-boiled sweet potato slices out on a baking sheet in a single layer. Spray the sweet potatoes with your oil spray and season them with salt and pepper. Flip the slices over and repeat with the other side.
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Grill the sweet potatoes until char marks appear, about 4 minutes per side. Transfer the grilled sweet potatoes to a serving platter. Drizzle the Noj ō Tahini sauce over top and garnish with fresh herbs, sliced chiles, toasted nuts/seeds etc! Enjoy immediately!
