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Grilled sweet potato Mario Batali style


As usual I couldn't resist adding a cookbook to our Vermont bookshelf when we were up there.
This holiday it was Mario Batali's Italian Grill. For the uninitiated Mr Batali is the Don, the Grande formaggio, the Umberto testacalo enormo of Italian cooking in the USA.
A bit like our Ruth Rogers and Rose Gray but with considerably more testosterone.
But that's by the by, one of the dishes I tried was a simple recipe for grilled sweet potatoes en Cartoccio (in a parcel)
It's very easy and perfect for a barbecue. We had it as a slightly different accompaniment to a grilled New York strip steak.
When your guests open them they should get a lovely waft of sweet smelling steam


Ingredients

1 sweet potato per person
I heaped tsp brown sugar
1 heaped tsp butter
Olive oil
Salt and pepper
Aluminium foil


Method

For each guest tear off a sheet of foil about 12 x 14 inches
Peel and slice potatoes into 1/4 inch thick slices
Put in a bowl with olive oil and mix to cover lightly with oil
Season with salt and pepper
Put a sheet of foil in front of you (narrow side facing)
Place sliced potato in the front half of the foil but with a generous surround.
Sprinkle over the brown sugar
Dot with butter
now fold the back half of the foil over the front and seal the edges tightly
Put on the pre-heated grill for 15 mins with the lid shut, turn over once half way through.
You should now have a lovely puffy pillow
Put on plate to rest for 10 mins

nb The ten minutes resting should just give you enough time to cook a nice juicy rare steak
Serve, letting guests open the parcels themselves
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Comments

Carolyn Oakley said…
Hi I do a version of this one all summer - but really there is no need for sugar with a sweet potato - there is a clue in the name!! Instead try a sprig of fresh rosemary. (Friend of Elizabeth Sweeney who parked in your drive to go to Hampton Court Flower show - ta! )
August 18, 2009 at 7:50 PM
Anonymous said…
Pricey has this book too!
September 11, 2009 at 5:57 PM
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