This was another idea I picked up in the Vegetable Simple cookbook by Eric Ripert. I have recipes for other grilled sweet potatoes like wedges but not the whole potato.
This recipe is a good example of the simplicity of cooking a delicious vegetable with little fat and few ingredients. It was not covered in oil before grilling, chives was the herb, but Eric did add a dollop of creme fraiche. A nice step up from sour cream! Of course you could always add yogurt instead! As Eric said “vegetables are a great connector with the seasons, with the reality of what the season brings to us.” Peas in the spring, tomatoes late summer and so on…
Recently, I received an email from TASTE where Eric was interviewed and part of the discussion was on his new book Vegetable Simple and how many vegetables use a lot of fat when cooked – mainly butter. It’s not his culture as he is from the Mediterranean and relies more on olive oil and strong spices and herbs. The recipes are simple with few ingredients, plant based and I am enjoying adapting his recipes to recipes of my own.
I was rather surprised at some of the negative reviews Eric received regarding this “simple” new cookbook and it was not up to his standards. Obviously those critics do not appreciate his flexibility in his seafood cookbook, Le Bernardin Cookbook (dishes that are served at his restaurant) to just simple vegetables and that he is a chef of many talents and interests. “As a cook, if you want the best, freshest flavors, you have to work with the seasons.” This philosophy is the same in both cookbooks.
There is always a decision as to whether to oil the potatoes, wrap in foil or just leave them bare on the grill. If you want to eat the skins I would suggest oiling them and if you don’t want a charred potato wrap them in foil. I always wrap my ears of corn (smothered in butter) in foil – I don’t care for charred kernels. So, you decide – with the recipe below I just placed them on the grill…
Grilled Whole Sweet Potatoes
- sweet potatoes (try to get them about the same size)
- oil to rub on the potatoes (optional – I did not use but if you want to eat the skin I would advise doing so)
- creme fraiche is a great alternative to sour cream – this was Eric’s idea and I probably never did before because it is more expensive and when you have a lot of mouths to feed… ( see recipe below for making homemade)
- chives, chopped to garnish
Scrub the potatoes and dry. Rub with oil and/or wrap in foil if desired. I did not…
Preheat your grill on high and turn down to medium-medium-high after 15 minutes. I have mentioned in the past I use a Weber’s electric grill and I think it works beautifully. I don’t have to mess with charcoal or gas and you still get that grilled look, enjoy the outdoors and all the benefits of grilling during the summertime.
I grilled them for 20 minutes, turned and grilled for another 20 minutes. Probably 5 minutes more or so for the bigger potato. Serve warm with condiments of your choice: butter, creme fraiche, salt and pepper to taste and/or chives
Sweet potatoes do not need to cook as long as their white counterpart and they are such a bright and cheerful addition to any dinner, don’t you think?
Homemade Creme Fraiche – seriouseats:
- 1 pint heavy cream
- 2 tbsp. cultured buttermilk (not lowfat)
Combine the two ingredients; cover and let rest at room temperature in a covered container until thickened. This could take up to 12 hours. Store in the refrigerator for up to 2 weeks.
Recipe by cookingwithauntjuju.com
I’ve had gas and charcoal grills but electric has been my preferred choice of grilling (when I’m doing the grilling)
Nice idea about grilling. We’ve been choosing sweet potatoes lately. 🍃🍠
I love sweet potatoes and so easy grilled whole 🙂
Simply delicious! Love the chive flowers. Unfortunately, this year I’ve missed their season. 🙂
Sweet potatoes are always a good side! My chive flowers are just about gone but there will be another bloom later on this summer 🙂
I didn’t know that. I’ll keep an eye! 🙂
I saw the negative comments about the new cookbook and was also surprised. Readers thought the recipes were too simple and not very interesting. We love sweet potatoes at our house, and I adore the charred skins as much as the insides.
I have his fancy seafood cookbook and this simple one on veggies. I love all 3 of the recipes (adapted) I tried. So many recipes are complicated with lots of ingredients – it was refreshing to make some “simple” dishes. Bravo to Eric for showing us his versatility as a chef!
So simple. So delicious!
My family loves sweet potatoes! I married a man from Mississippi, home of the Sweet Potato Queens, and we use sweet potatoes to make pies, french fries, casseroles – you name it. But nothing is better than a grilled sweet potato on a summer day – and your creme fraiche recipe includes another Mississippi staple – buttermilk. I still remember my father-in-law drinking a glass of cold clabber after a day spent farming – good times!
Sweet potatoes are so good and healthy too and the best method of cooking is grilling them! Thanks for the interesting info on Mississippi – I had to look up clabber! I’m not so sure I would drink it but I love using it in recipes 🙂
I just looked up the Sweet Potato Queens – what a hoot and a fun loving women’s club!