Growing up, vegetables were not my favorite foods. Moving in with my husband in my late 20's, veggies were really a big deal for either of us. However, as my cooking experience evolved and I branched out to try new thing, these roots, stems, leaves and flowers have really grown on me.
While finding myself craving a sweet potato or a grilled zucchini (I know... zucchini is technically a fruit) is something I'm getting used to, my husband has yet to ride my wave. He's good with a few of the basics - corn, broccoli and most salads - but will still turn his nose up at my favorite Balsamic Grilled Zucchini dish or Cauliflower Soup. Sweet potatoes have been on the bottom of his veggie approved list... until now.
Knowing that my dear prefers food with a kick, I pulled out my trusty Sriracha bottle to spice up our sweets. As my time has recently been spent in Dance Mom mode while putting the final touches on Liv's costumes, time for balanced dinner prep has been short. The grill has been my friend during these Santa Ana breezy days where temps reached into the 80's, and tossing veggies into foil packets and onto the grill with meat or fish has been my salvation.
Sliced sweet potatoes and red onions are doused with a simple sauce of spicy Sriracha, oil and ketchup for a quick to prepare packet that steams on the grill as you get the rest of the meal going. Within a half hour one has a perfectly cooked side that is now Liv Life Husband approved. He ate it. He liked it... He even asked for seconds. Ka-chow!
Grilled Sriracha Sweet Potato Packets
So simple to toss together and then onto the grill, these husband approved potatoes will be making a regular appearance in the Liv Life household.
4 small-medium sweet potatoes, sliced into 1/4-inch thick slices
1/2 red oinon, sliced
3-4 Tbs olive oil
2 Tbs ketchup
1-2 tsp Sriracha (depending on how much spice you like)
salt and pepper to taste
Place sliced sweet potatoes and onions in a medium bowl. In a small bowl combine the olive oil, ketchup and Sriracha. Add the sauce to the potatoes and onions an stir.
Place veggies in the center of a large square of foil. (I doubled my foil to stop dripping). Fold foil to seal all edges.
I place the foil packets onto the top shelf of my grill while it is still preheating. The packets will get about 10 minutes of high heat, then when I put my meat on (usually my meat is done within 15 minutes) I turn the grill down to the proper meat temp and continue cooking the packets. When meat is done, check the packets and if the potatoes are soft they are ready.