Recipes

Side Dishes

Potato and Pepper Kabob

Sweet potatoes, potatoes, and peppers add a spectrum of colors and nutrients. Spearing ingredients on skewers is a fun way to serve veggies, tropical style.

Ingredients:

1 1/2 pounds sweet potatoes (yams)
1 pound small white potatoes
1/4 cup olive oil
2 tablespoons minced fresh parsley
1/4 tablespoon cayenne pepper
Salt and pepper, to taste
1 red bell pepper, cored and cut into chunks
1 green bell pepper, cored and cut into chunks

Instructions:

Peel the sweet and white potatoes, and cut into 2-inch chunks. Place the potato chunks in a 2-quart casserole dish along with 1/2 cup water. Cover and microwave for 12 to 15 minutes, or until the potatoes are almost done; drain.

In a small bowl, whisk together the olive oil, parsley, cayenne, salt, and pepper. Pour over the potatoes, mixing to coat. Thread the potatoes and bell peppers onto skewers, alternating between sweet and white potatoes and colored peppers.

When ready to serve, prepare a medium-hot grill. Grill the kabobs, turning frequently, for 15 to 20 minutes, or until a nice brown crust forms. Makes 8 skewers.

Variations:

Instead of metal skewers, try using bamboo skewers for your kabobs.

Nutrition:

Per serving: CAL 177 (24% from fat); FAT 5g; PROTEIN 3g; CARB 34g; CHOL 0 mg; SODIUM 31 mg

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.