One of the easiest summer side dishes I have ever made:
-Cook sweet potatoes, preferably by microwave (yes, microwave, it’s quick and doesn’t heat up the kitchen in summer time). Scrub potatoes with skin on, prick and cook according to your microwave’s directions. I cook mine on the potato setting. Let cool until you can touch them without burning yourself.
-Squeeze the potato puree out of the skins. Save the skins and make them a snack or part of another meal by drizzling olive oil over them and sprinkling them with spices, salt and pepper, then toasting them.
-Mix a little olive oil, salt, pepper and garlic powder (or better yet, roasted garlic if you have it) into the sweet potato puree.
-Stuff some seeded and slit peppers with the sweet potato puree. I used some home grown cowhorn peppers and some of those cute little mini peppers from the grocery store (no environmental guilt here, while they do come in plastic bags I checked with my store and I can bring the bags back for recycyling). Plus, they were BOGO!
-Drizzle with a little extra olive oil, and a sprig of whatever fresh herb you have available. I used fresh thyme sprigs. I planted thyme seeds in my front porch planters (full sun ALL day) last summer and have had fresh thyme for almost a year!
-Either grill them using indirect heat-you know, that little wire shelf above the main grill rack? Or, place them on a silicone baking mat or square of foil, and bake them in the oven or toaster oven for about 20 minutes (temperature should be 350 degrees Fahrenheit if using the oven). If grilling at high temperature, keep an eye on them and remove them when the pepper skins just start to brown.
Let cool slightly, then serve with your main dish. They go with just about anything!