Grilled & Topped Sweet Potatoes
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 227 g Summer Fresh Sweet Potato Hummus
- 3 medium sweet potatoes, scrubbed and cut into wedges
- 1/2 cup arugula
- 1 red pepper
- Salt and pepper
- 1/4 teaspoon cinnamon
- 2 teaspoon crushed chili flakes
- 2 tablespoon olive oil
- 1/3 cup candied pecans, chopped
Directions
- Take 5 tablespoons of Summer Fresh Sweet Potato Hummus, 1 tablespoon of water and 1 tablespoon of olive oil and mix thoroughly. Set aside
- Mix together olive oil, salt, pepper, crushed chili flakes and cinnamon. Brush this mixture on sweet potatoes. Heat grill to medium-high and grill sweet potatoes wedges until grill marks appear and potatoes are cooked through about 7-10 minutes
- While sweet potatoes are on the grill, grill whole red pepper until charred and softened. Take off the grill and cut into small pieces
- To assemble topped sweet potatoes, place on a large serving platter and top with roasted red peppers, candied pecans, arugula, and hummus mixture
