Makes 4 servings.
4 medium sweet potatoes
2 teaspoons light olive oil
Garlic salt, to taste
Fresh ground pepper, to taste
2 tablespoons finely chopped fresh cilantro
Peel sweet potatoes, and cover with water in a large pot. Boil gently for 20 minutes until potatoes are just tender. Do not overcook. Drain well in a colander. When cool, cut into half-inch rounds. Combine olive oil, garlic salt and pepper to taste on a large flat dinner plate. Add sweet potato rounds to plate and coat rounds by turning in oil mixture. Using a hot barbecue grill, cook for 2 minutes on each side until golden. Or if cooking on an indoor stovetop grill, heat to high and cook 5 to 6 minutes on each side until golden. Sprinkle with cilantro to serve.
Sweet Potato Spanish Tortilla
Makes 8 servings.
4 medium sweet potatoes
1/4 cup light olive or vegetable oil
1 clove garlic, finely chopped
1 medium white onion, finely chopped
2 (3-inch each) Jalapeno peppers, seeded and finely chopped
3 tablespoons parsley, minced
2 tablespoons fresh cilantro, minced
Salt and Freshly Ground Pepper, to taste
6 large eggs
Peel sweet potatoes, cover with water in a large pot. Boil gently for 20 minutes until potatoes are just tender. Do not overcook. Drain well in a colander. When cool, cut into half-inch rounds. Add 2 tablespoons oil to a large 12-inch non-stick sauté pan or skillet. Sauté garlic, onions and peppers until wilted. Add remaining oil to pan and sauté sweet potato rounds until lightly browned. Combine parsley, cilantro, salt, pepper and eggs in a large bowl and whisk until eggs are well blended. Add to sweet potato mixture. Cook until eggs are set. Cut tortilla into 8 wedges. Serve hot.
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