By Week 392. Year 8. Tommy is 41. Back to school. The annual transition. Rémy (12) in school, cooking and fishing. Colette (14) in high school, painting. The dinner table conversation getting deeper as the kids get older and the topics shift from homework to life and the shift is the growth and the growth is the point.
Made venison chili this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The door is open.
The venison chili did what it was supposed to do — filled the house, kept the door open, gave the conversation somewhere to land. But the side dish this week was what surprised me. Sweet potatoes on the grill, simple as anything, with that little bit of char that makes the whole kitchen smell like fall arrived on purpose. It felt right next to a bowl of something heavy and warm, and right for where we are as a family — nothing fancy, just good food that holds the room together while Rémy talks about fishing and Colette talks about whatever is on her mind and the table does its job.
Grilled Sweet Potatoes
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat, around 400°F. Lightly oil the grates to prevent sticking.
- Slice and season. Cut the sweet potatoes into 1/2-inch rounds — no need to peel. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, and cayenne if using. Brush both sides of each slice with olive oil, then sprinkle the spice mixture evenly over both sides.
- Grill the first side. Place the sweet potato rounds directly on the grill grates. Cook undisturbed for 9 to 10 minutes, until clear grill marks form and the edges begin to soften.
- Flip and finish. Turn each slice with tongs and grill the second side for another 8 to 10 minutes, until the sweet potatoes are fork-tender all the way through and caramelized on both sides.
- Rest and serve. Transfer to a serving platter and let rest for 2 to 3 minutes. Garnish with fresh parsley or chives if desired. Serve warm alongside a hearty main dish.
Nutrition (per serving)
Calories: 165 | Protein: 2g | Fat: 7g | Carbs: 25g | Fiber: 3g | Sodium: 320mg