Recipe: Ginger Grilled Sweet Potatoes with Black Pepper Honey and Baby Arugula
Sweet potato is a healthy and delicious starchy vegetable. JJ Layton, executive chef at BayCare’s St. Joseph’s Hospital, shares a sweet potato recipe that’s low in sodium and full of flavor.
- 6 each - Medium sweet potatoes
- 12 sprays - Nonstick pan spray
- 2 Tablespoon - Salt-free seasoning (your preference)
- 1 “Thumb” - Ginger, fresh (approximately the size of a cherry)
- 1 each - Medium onion
- 1/2 cup - Water
- 2 cups - Baby arugula
- 1/4 cup - Clover honey
- 1 teaspoon - Black pepper, fresh ground if possible
- Heat a backyard grill or cast-iron grill pan over medium heat for approximately 10 to 15 minutes, (until 450 degrees)
- Wash and split sweet potatoes in half lengthwise.
- Spray cut side of potatoes with nonstick pan spray and sprinkle on salt-free seasoning.
- Place the potatoes, cut side down on the grill and mark for 1-2 minutes. Then rotate 90 degrees and mark for another 1-2 minutes. You are looking to “cross-hatch” the sweet potatoes. This will help to add a layer of flavor as the sugars in the potato caramelize.
- Remove the potatoes from the grill and transfer to a 9 by 13 baking dish.
- Slice the ginger into coins (no need to peel) and slice the onion into 1/4-inch slices. These are used to perfume the sweet potatoes and will not be eaten at the end of the dish.
- Place the ginger and onion on top of the sweet potatoes and add 1/2 cup water to the dish.
- Tightly wrap with tin foil and bake in a 350-degree oven for approximately 45 minutes or until the sweet potatoes can be easily pierced with a fork.
- Remove the potatoes from the oven and allow to rest for 10 minutes.
- Meanwhile mix the honey with the black pepper.
- Top the sweet potatoes with the arugula and drizzle the black pepper honey on top.
Yield: 12 1/2 sweet potato portions.
- Calories: 134
- Carbs: 29.5 gm
- Protein: 2.1 gm
- Fat: 1.1 gm
- Sodium: 64 mg