Recipe(tried): Spicy Sweet Potato Wedges on the Grill, Salmon with Lemon Compound Butter, and Asian Slaw with Peanuts and Cilantro

We have had such lovely warm weather here, everyone has been grilling! It never seems to last quite long enuf...today is several degrees cooler than yesterday, already.

Last night, looking to use up a raft of sweet potatoes (both "kinds", yams and "real" sweet potatoes), I decided to grill them. They turned out so well, I thought, well, I had better post this method!

SPICY SWEET POTATOES ON THE GRILL:

Sweet potatoes, scrubbed clean, trimmed, and cut into wedges (however many you want, I had a huge bowl full)

Cover the sweet potatoes with cold water. Add some salt (1 or 2 TBSP) and swish it around in the water, to dissolve.

Place in microwave on high for twenty minutes (less if you have just a small bowl of taters). Let sit in hot water until ready to grill.

Just before grilling:

Preheat grill medium high.

Drain potatoes in large colander, and return to big bowl. Add some olive oil to coat, and whatever seasonings you like. I added salt (sea salt, coarse), pepper, and chili powder. Usually, I like chipotle chili powder, but I was out of it.

Stir to coat potatoes with seasoning (or just get your hands in there, and smoosh everything around, that's what I did!)

Grill for 10 to 15 minutes, turning once.

Before the taters were done, I added the salmon to the grill, greasing the grill first. I had salmon fillets, which I seasoned with s & p, and grilled for 4 or 5 minutes per side.

With the above I served Asian Slaw with peanuts and cilantro (previous post), ketchup, sriracha sauce, and compound butter (lemon) posted previously by Jackie MA to go on the salmon.

Have a great day, everyone!

Carolyn!