Sriracha + Agave may sound like a familiar combination- I’ve shared it with you before, and as good as it was with tofu it might be just a tiny bit better with sweet potatoes.
I brought these to a recent potluck, the one hosted by cattle ranchers. The one where everyone LOVED my butternut squash mac n’ cheese! I dare say these were a hit as well- I think there was just one lonely little tater slice left at the bottom of the bowl.
They’re also really delicious chopped up and added to your salad. They’re spicy though… don’t say I didn’t warn you!
Grilled Sriracha Sweet Potatoes (Serves 4 as a side)
- 1 medium large sweet potato
- 1/4 cup agave
- 1/4 cup (plus a couple extra squirts) of Sriracha
- Non-stick spray
- Heat grill to medium
- Wash and peel the potato, then slice into 1/2 inch thick circles
- Mix sriracha and agave, and brush onto one side of the potatoes. Spray the grill, then place the potatoes brushed-side down. Leave for about 8 minutes, then brush the other side with agave-sriracha mixture and flip and leave on for another 6-8 minutes. The exact time will really depend on the temperature of your grill, so make sure to keep an eye on them. Each time I make them, I also like to pull one off and cut into it with a fork to see how soft it’s getting. Top with any extra sauce!