Welcome to Man Monday.
Yes, folks, I live. After a walkabout in Australia, a trek through Middle Earth, and a sabbatical 20-thousand leagues under the sea, I have returned. My muscles are stronger, my beard is longer, and my smell is wrong…er. Okay, none of that is true. Especially the beard part… #cantwaitforpuberty
I wish I could say I’ve been off saving the world. Instead, I’ve been fulfilling a purpose that is just-as-manly in my eyes. That is, I’ve simply been working a lot, spending good quality time with family, and growing my garden. Occasionally I get to spend 20 minutes reading a book. Forgive me for neglecting blogland, but frankly, unless time is magically conceived between 9:00 pm and 9:01 pm, on most days I won’t give blogland a second-glance. Sorry if that hurts anyone’s feelings. It sure as heck doesn’t hurt mine.
Yet, I do ENJOY blogging and sharing manly foods with peeps such as yourself. So, I will continue this endeavor as long as it remains entertaining. You know what makes it entertaining? Making foods that are so good you MUST share them with the masses. This recipe is no exception to the enjoyment rule.
With Labor Day already gone, many of you may have put up your grilling tongs for the season. i challenge you! I challenge you to dust off those tongs one more time, fire up that grill to a smoking hot temperature, and grill yourselves some truly addicting sweet potato wedges. I made this so long ago, I honestly don’t remember how I stumbled upon this recipe. Nevertheless, behold!
Sweet and Spicy Sweet Potato Wedges
Recipe from Food Network
Makes about 16 wedges
Ingredients:
- 3 teaspoons salt
- 2 large sweet potatoes
- 2 Tablespoons olive oil
- 3 Tablespoons brown sugar
- 1 teaspoon cayenne pepper (or as desired)
- 1 & 1/2 teaspoons black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Directions:
- Preheat your gill to medium high heat. While it’s heating up, make sure to oil the grates. If you wait too long, the temperature of the grill would shame a nuclear explosion, and oiling the grates will become especially irritating. *Zach inspects the hairs on his hands to see if they’ve grown back yet.*
- Add the sweet potatoes to a pot of cold water. Add half your salt, stir, and bring to a boil. Lower the heat and let simmer approximately 25-30 minutes, or until they are nice and soft, but not obliterated enough to make mashed potatoes. Yes, those are scientific terms.
- Meanwhile, combine the sugar, cayenne pepper, black pepper cinnamon, and cloves together in a small bowl; set aside.
- Transfer the sweet potatoes to a bowl of cold water. Once cool, drain and peel.
- Cut the potatoes lengthwise into wedges, about 8 per potato.
- Coat the potatoes with your olive oil by turning them over in a large bowl with the oil added. Add the sugar, spice, and everything nice (the bowl of ingredients), and coat evenly.
- Cook the wedges on your preheated grill for 3 to 4 minutes per side.
That’s it! Enjoy them while they are piping hot! Just don’t come crying to me when your tongue is blistered… at least that first (and only) bite will be delicious.
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