I love summers in Chicago, so I try to enjoy every minute. I work outside, eat outside and cook outside. Lately I’ve been grilling what I find at the farmers market.

My newest discovery is grilled sweet potatoes. Soft and custardy inside, they have the marvelous consistency of a roasted sweet potato without having the oven on for an hour.

They’re delicious as a replacement for fries, or drizzled with sweet – tart pomegranate molasses. Although I enjoy it as a healthy side dish, my true favorite is having it for lunch topped with both pomegranate molasses and Greek yogurt.

Grilled Sweet Potatoes with Pomegranate Molasses

Serves 4         

 3 sweet potatoes

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon sal

1-2 tablespoons pomegranate molasses

Peel sweet potatoes. Cut them in half lengthwise. Cut each half in quarters to make eight spears. Put the sweet potatoes in a bowl with the olive oil, paprika and salt. Toss until the seasoning and olive oil is evenly distributed over the potatoes.

Grill over indirect heat, turning every five minutes for approximately 30 minutes. The sweet potatoes are done when they are easily pierced with a fork. Arrange on a platter and drizzle with pomegranate molasses.

Sweet Potato and Yogurt Bowl

Serves 1

4 grilled sweet potato spears

½ cup Greek yogurt

1 teaspoon pomegranate molasses

Arrange 4 grilled sweet potato spears in a bowl. Top with Greek yogurt. Drizzle with pomegranate molasses.

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