Author Notes
We cook this in our iron skillet on the grill. It allows the sweet potato to break apart and essentially become like a sweet potato mash without a ton of butter - just a great deal of flavor. You can also do this in the oven starting temp at approximately 450. The iron skillet is critical as it locks in the flavor and adds a great deal of moisture so that the potatoes require little butter/oil. —arik
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Ingredients
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4
Sweet Potatoes
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1
Medium Sized Shallot
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2
Ears of Corn
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Salt and Pepper to taste
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2 cloves
garlic
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2 tablespoons
Olive oil
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1 tablespoon
Sage - chopped
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Rosemary and Thyme to taste
Directions
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Peel and dice sweet potatoes
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Chop garlic and shallots (or onion), turn on grill (or oven if you prefer).
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Toss garlic, shallot and sweet potatoes in a bowl with olive oil, salt/pepper and herbs, Save 1 tablespoon chopped herbs for very end.
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Place all ingredients into the iron skillet and place skillet on the grill.
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Allow potatoes to cook. After 20-30 minutes, begin to stir the potatoes. They will begin to fall apart and start to become mashed. Allow potatoes to cook for another 10-15 minutes.
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Clean corn and remove kernels from ears. Add fresh corn to potato dish - let it cook for another 5-8 minutes.
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Season to taste (use leftover herbs).
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