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Monday, May 28, 2012

Grilled Sweet Potato Wedges

With summer upon us {well, there is technically 4 more days left of school} a couple of friends, and I decided to cookout.  Let it be known...women CAN grill.  We don't need a man, just a couple phone calls to our fathers.  My Fitness Magazine came in mail just in time for the long weekend.  I read it at the pool, and got to try this new recipe AND found some new abs exercises!  :)  I apologize for not taking any people pictures {Tall Tan Man gets on to me for this}.  Before the cookout I decided that washing my hair was overrated, and the sun was a little bit stronger than I anticipated... The design I created on my body with sunscreen was fabulous.    

  • 2 Sweet Potatoes
  • Canola Oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt {plus more for when they are done}
  • 1/4 tsp oregano

Go getcha' some sweet potatoes and peel them. 

Slice the potatoes into 1/2 inch wedges.  I started with cutting the potatoes down the middle, then into quarters, and carefully cut them to 1/2 inch wedges.  

Try not to chop off your finger.  That would be sad. 

Place wedges in a bowl {or you could use a large baggie} and add the remaining ingredients.  Stir to make sure they are all equally covered.  

Place the wedges on the top rack and begin grilling them.  You will want to watch them carefully, as you can see some of our wedges got pretty blackened.  That was totally on purpose.  The recipe says to grill them for 10 minutes on each side.  We probably only cooked the first side for 8 minutes, and less for the other side. 

I added some salt and ketchup to mine when they were finished.  YUMMY!  

Our cookout was probably a little healthier than anything *most men would put together {was that too sexest? sorry...}. 

Kelli used this {Balsamic & Garlic Grilled Pork Tenderloin} recipe, which was fabulous.  


I hope you are enjoying your long weekend, but we need to remember why we have this long weekend.  I just was to say thank you to both my Granddad's Buz Tarpley and Jack Ray for their past service, and my sweet friend's husband Casey Durst for his current service. 


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