Grilled Sweet Potatoes

Course : Grilling
Serves: 4
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1/2 cup shredded coconut
1/4 cup pineapple juice
1/4 cup coconut milk
1 large sweet potato - about 1/2 lb
2 tablespoons olive oil
1 teaspoon salt and pepper

Preparation / Directions:

Preheat the grill. Preheat the oven to 350F. Scatter the coconut in a shallow baking pan and toast in the oven until evenly browned, shaking the pan occasionally, 5-7 minutes. Set aside. In a small bowl, combine the pineapple juice and coconut milk and stir to mix. Peel the sweet potato and cut in -inch slices. Lightly brush the slices with olive oil and season with salt and pepper. Arrange the slices over a medium-hot fire and cook just until browned, 1-2 minutes. Using long-handled tongs, turn the slices and continue cooking until browned and crisp, about 1 minute longer. Transfer the slices to a platter. Drizzle with the pineapple-coconut mixture and sprinkle with the toasted coconut. Serve immediately. Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995

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