These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Grilled Sweet Potatoes

From Stones River Market

<p>We don&#8217;t have too many weeks left where we can cook outside so this week&#8217;s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.</p>
Source: Yummly and Simply Recipes ( (Entered by John Erdmann)
Serves: Serves 4

2 lb sweet potatoes
3-4 TBSP olive oil
kosher salt
1/4 cup finely chopped fresh cilantro (for dressing) (including tender stems)(parsley can be used as a substitute)
1 tsp lime zest or lemon zest (for dressing)
1/4 cup olive oil (for dressing)
pinch of salt (for dressing)

Step by Step Instructions
  1. Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
  2. Combine all of the dressing ingredients into a small bowl.
  3. Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
  4. Toss the sweet potatoes in a bowl with the dressing and serve hot.