George Foreman Cooking Blog

Grilled Sweet Potatoes with Cranberry Coulis

A Delicious Thanksgiving Side Dish Made on Your 360 Grill™

This tasty Thanksgiving side dish puts a new grilled twist on a classic Thanksgiving favorite. It uses your 360 Grill™, so you help minimize the strain on your oven as you cook for Thanksgiving. A coulis is a thick sauce made from fruits or vegetables.

• ½ cup sugar
• ½ cup fresh orange juice
• 2 cups fresh or frozen cranberries, washed
• 2 tbsp. finely chopped candied ginger
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel
• 1 navel orange, peeled and chopped
• ½ cup chopped toasted walnuts
• 2 large sweet potatoes, thickly sliced
• 1 tbsp. oil
• ½ tsp. salt
• ½ tsp. seasoned pepper

Preheat your 360 Grill™ to medium-high with the grill plates in place.

Meanwhile, in a medium saucepan, combine sugar and orange juice. Bring to a boil, stirring until the sugar dissolves. Add cranberries, ginger, orange and lime peel. Return to boiling; reduce heat and simmer 5 minutes or until cranberries pop, stirring occasionally.

Remove from heat and stir in walnuts and orange pieces. Cover and set aside.

Brush your sweet potato slices with oil and season with salt and seasoned pepper. Arrange slices on the grill; do not overcrowd. Close the lid and cook for 6 minutes or until cooked through. Remove to heatproof platter or baking dish and keep warm. Repeat with remaining sweet potatoes.

Serve sweet potatoes with warm cranberry coulis.

Makes 4 to 6 servings.

Tags: George Foreman® recipes, Grilled Sweet Potatoes with Cranberry Coulis with George Foreman® electric grills