2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts (I used pecans)
1/4 cup chopped fresh cilantro
Directions
Preheat the grill.
In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve. ( I used pecans)
The victims of creation for the day:}). (messy place)
Veggies chopped!
The recipe calls for a tin foil envelope....but a pan sounded better to me.:whistle:
All loaded up inna pan and ready!
Covered an onna grille along with some of my wings (another post to come) @ 225.
One hour in, time for a wing baste! Yea I'm using the Pitmaster IQ.
Another half hour, wing baste.
And another half hour,
The goods outta the smoker.
An onna plate,with some of my wings!
