Serves: 4
Total Calories: 249
Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes.
Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers.
Thread pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender.
If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixed with a little salt.
This Sweet Potato Skewers recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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