Grilled Sweet Potato Fries Recipe

Last night we decided to grill up a few burgers and enjoy some time by the pool. Usually we would make up the more traditional french fries to go with them. Instead we opted to make some sweet potato fries. We’d done them before in the oven, but since it was rather hot, we figured it would be nice not to have to fire up anything in the kitchen. Based on the results, my wife and I agreed this will probably be the new standard side to our burgers. You’ll notice two piles of fries. Each was done a little differently so I could try some experimenting, which is kind of my thing.

On the left you’ll see the ones made with the basic recipe for the oven fries we made before. Here is the recipe.

  • Cut sweet potatoes into relatively small wedges (they cook quicker)
  • Toss potatoes into a Zip-Lock bag with a small amount of olive oil
  • Add chili powder
  • Add salt and pepper to taste
  • Shake bag around until all potatoes are evenly covered
  • Place them on the grill and turn every few minutes. Cooking time will vary based on how thick they are cut and how hot your grill is

We didn’t leave them on the grill quite long enough for how thick some of the fries were so a few of them weren’t as soft as they should be. Other than that, they were delicious as we expected. They probably could have used a little more chili powder – Now there’s a sentence I never that I’d be using!

The few fries you see on the left were a little more interesting. I was going to cook them in maple syrup as suggested in the comments of my Honey Glazed Roasted Carrots Recipe. When I mentioned that to my wife Linda, she said she had heard they were good with brown sugar and then dipped in maple syrup. I never did dip them, but here’s the recipe for them anyway.

  • Cut sweet potatoes into relatively small wedges (they cook quicker)
  • Toss potatoes into a Zip-Lock bag with a small amount of olive oil
  • Add light brown sugar
  • Shake bag around until all potatoes are evenly covered
  • Place them on the grill and turn every few minutes. Cooking time will vary based on how thick they are cut and how hot your grill is

These fries didn’t quite come out as flavorful as the others. Perhaps I should have gone back in the kitchen for the maple syrup. Maybe they needed some additional seasoning like salt and pepper. I’m not sure. I’ll have to try them again and see.


No Matter How You Slice It

A strange thing happened last night. My wife got home early and did the grocery shopping and prepared a meatloaf for dinner. That’s not the strange part, even though I tend to do most of the shopping since the grocery store is on my way home from work. She picked up Betty Crocker Butter and Herb Potatoes and a bag of frozen green beans to go with it. This is where it gets a little strange.

She picked up whole green beans. Normally when I shop, I get cut green beans. I mentioned to her that I prefer cut green beans and she said she preferred whole green beans. She also likes french cut green beans, which I don’t like. That just seemed to make no sense to me when I thought about it. They are still green beans no matter how you slice them (or don’t). How they are cut shouldn’t affect how they taste.

As best as I can tell, I must associate french cut green beans with some dish I didn’t like as a child, although I don’t recall anything. I suspect that may be true for other foods as well. The fact that I don’t eat apples now may have something to do with not liking applesauce as a child. Are there any foods you don’t like because of a dish you didn’t like as a child?

Get Motivated Get Moving Get Healthy

Having trouble getting off the couch and into the gym? Can’t seem to change your diet to include healthier food? My wife Linda has been an inspiration to many people looking to begin healthier lives. She’s still a work in progress and she’s been where you are at. Maybe she can help you get motivated to get moving and get healthy.

Visit her site at

Southwestern Grilled Chicken Recipe

I’ve mentioned before that when dealing with fussy eaters, it is good to build on things they like. Since I liked the way the Southwestern Tilapia came out the other day, I figured the same basic seasoning would work for chicken. I didn’t use as much salt as I did with the Tilapia, but I did use more red pepper and chili powder (not that I actually measured them).


  • 1/2 teaspoon black pepper
  • 1/4 – 1/2 teaspoon red pepper
  • 1/4 – 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • Chicken breasts


  1. Mix dry ingredients in a Glad or Ziplock bag.
  2. Add olive oil to the bag and mix thoroughly.
  3. Add Chicken to the bag and shake until evenly coated.
  4. Put aluminum foil on the grill and cook on medium-high heat for about 10 minutes (actual time may vary based on your grill so just cook until done).

The chicken wasn’t nearly as salty as the Tilapia but it was a bit hotter spice-wise due to the increase in red pepper and chili powder. I think I am taking a liking to red pepper now. Who would have thought?

Have you discovered any new ingredients that you really like now?

Southwest Tilapia Trial

I thawed some of the frozen tilapia that I picked up at Price Chopper the other day and gave the Southwestern Tilapia recipe a try. As I mentioned before, I skipped the garlic powder. I made a few other changes too.

I mixed the ingredients in a Glad bag (I used to use Ziplock bags for food but they sometimes have a funny smell). That included the olive oil and lime juice as well. I shook it up until the mix was consistent, then I added the tilapia fillet.

While the tilapia was cooking I made up a batch of seasoned curly fries, much like I would get at Arby’s. The fries seemed like they would be a good fit to go with the red pepper and chili powder.

The tilapia looked good, which is a good start. I also tasted good, except it was a little salty. I would suggest using half of what the recipe called for which would be 1/2 teaspoon. I’m sure I will try this recipe again. I might also use a little more lime since I couldn’t really discern any lime taste. Overall, I would call the recipe a success.

Southwestern Tilapia Recipe

I found this recipe on He and She Eat Clean, and it seemed interesting enough to try. I have done tilapia before and I have taken a liking to chili powder lately. I’m not going to use the garlic powder, but I’ve included it in the recipe since that is how they listed it.


  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime


  1. Preheat oven to 450 degrees.
  2. In a small bowl mix spices together.
  3. Drizzle each fillet with olive oil.
  4. Sprinkle each fillet with the mixture of spices.
  5. Squeeze lime juice over the fillets.
  6. Flip the fillets over & repeat steps 3-5.
  7. Bake until golden brown & flesh begins to flake usually around 9-12 minutes in my oven.

via He and She Eat Clean: A Guide to Eating Clean… Married!: Clean Eat Recipe :: Southwestern Tilapia.

Getting Better With Age

Would you believe I never stepped foot in an Arby’s until I was at least 40? It’s not that we didn’t have one locally. It’s not that I didn’t like it. I just thought I wouldn’t like it. I can’t remember exactly when I started eating Arby’s. I do know that it was after I started working at my current job which is pretty close to it. I also know that my wife Linda is the one who suggested it.

I always thought that the roast beef came with stuff I didn’t like. She told me they make them plain unless you order one with otherwise. I also never tried seasoned fries before. I’m not sure why I tried them, but I’m glad I did. I don’t get fast food often, but when I do, I get a large Arby’s roast beef with curly fries and a Dr Pepper.  Thanks go out to my wife for suggesting that I try Arby’s. I only wish I’d tried it sooner. I missed out on a lot of good roast beef sandwiches all those years.

Salami is another thing I never ate until the past few years. It just looks kind of gross. I must admit that once I actually tried it, I really liked it. Maybe it’s my wife’s gentle prodding or maybe it’s just tastes changing with age. Either way, the list of foods I’ll eat is slowing growing.

Is there anything you’ve tried that has become one of your favorites?

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