Wednesday, March 19, 2014

Barbecued Sweet Potatoes

Jenna made these wonderful fries. They were quite spicy with the 1 tsp. chipotle chili powder. Next time we will start with 1/2 tsp. Try these for something different. We had to use the George Foreman grill.

Barbecued Sweet Potatoes

1 lb sweet potatoes, cut lengthwise into ¼” slices
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
3 tbsp ketchup
1 tsp chili chipotle powder
1/2 tsp black pepper

1. Set the grill the medium-hot fire/heat; spray grill rack with nonstick cooking spray.

2. In a large bowl, combine all ingredients except the potatoes. Mix well.

3. Add potato slices into bowl, and toss well, making sure to coat each potato slice thoroughly with the sauce.

4. Grill potatoes about 5” from the flame, turning often, and brushing with sauce , until browned and crispy on the outside, but tender on the inside – about 10 minutes.

Entire recipe makes 4 servings
Serving size is ½ cup
Each serving = 2 Points +

PER SERVING: 100 calories; 0 g fat; 23 g carbohydrates; 2 g protein; 3 g fiber


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