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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
After a few failed tries, my husband suggested wrapping the skewers in silver foil. The wrapper forms a steam basket on the grill, creating charred potato rounds that are completely soft even though they weren’t pre-boiled. And that’s great because one of the many perks of barbecuing is keeping the kitchen free of dirty pots. I will pass along the thanks!
Yields 8-10 small skewers
3 small, skinny sweet potatoes
2 tablespoons whole-grain mustard
4 and 1/2 tablespoons Tuscanini Olive Oil
4 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh parsley or 6 cubes Gefen Frozen Parsley
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon coarse black pepper
Slice the sweet potatoes into very thin rounds. Toss them with the remaining ingredients. Allow to marinate for half an hour. This will allow the sweet potato to soften slightly for easier skewering.
Preheat grill to high heat. Thread sweet potato rounds on the skewer by piercing carefully through the middle. Once skewered, wrap the sweet potato sticks in aluminum foil. This will allow steam to soften the potato flesh without prior boiling.
Place the skewers on the top rack of the grates. Cook for 30 minutes, rotating the skewers halfway.
Unwrap and enjoy! Before serving, sprinkle with a bit more salt.
Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamoui. Photography by Hudi Greenberger.
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