Every Sunday, Cobb Cooks spotlights a local recipe submitted by our readers for all of Cobb to share. This week, Eric Owen of Marietta shared his recipe for Steakhouse Grilled Sweet Potatoes.
I have never been a big fan of the sweetness of a sweet potato when traditionally prepared. So, a number of years ago I had the idea to try and balance the sweetness with something. The result are these grilled potatoes which are prepared with steakhouse seasoning and olive oil, then grilled and dressed with traditional potato toppings.
The spiciness of the seasoning along with the flavor of the topping creates a truly wonderful result that everyone in the family loves. The potato pictured also has a bit of goat cheese as a topping.
Eric Owen’s Steakhouse Grilled Sweet Potatoes
♦ 3 Sweet Potatoes (Select potatoes that will produce two equal, fairly uniform halves, when sliced long ways)
♦ 1½ tbsp Steak Seasoning (I use a mixture of Pepper, Tony Cachere’s Cajun Seasoning, Garlic Powder, Seasoned Salt and Montreal Steak Seasoning)
♦ 2 tbsp Extra Virgin Olive Oil
♦ Various toppings (Butter, Chives, Sour Cream, Bacon Bits, Shredded Cheese, Goat Cheese, etc.)
Rinse and lightly scrub the potatoes under cold water. Be careful not to tear the skin. On a cutting board, using a large knife, slice the potatoes down the center of the long axis to create two equal halves. Now, cutting these things is fairly hard and can be a bit dangerous. I carefully position the knife blade along my desired cut line and gently work a little of the blade into the potato. Then I place my weak hand over the back of the knife to hold in place against the lever of my strong hand and push the blade as hard as I can into the potato. Be careful where your fingers are. Sometimes I can only get the blade partially through, leaving me to literally lift and pound the potato and embedded blade onto the cutting board to complete the cut.
Brush the cut sides only with olive oil and sprinkle liberally with the steak seasoning.
Grill over a low/medium direct flame, cut side down for about 6-7 minutes. The main purpose of this step is to create nice grill marks. When ready to turn use a spatula to gently separate the potato from the grill.
Cook over indirect medium heat for an additional 20 to 25 minutes. The meat should be showing some moisture and slight separations and the potato should be very easy to squeeze from the sides but not mushy. It is perfect and efficient to grill your main course or other items alongside the potatoes if you wish.
When serving, cross cut the meat of the potato and top with traditional baked potato toppings such as butter, sour cream, bacon bits, etc.