Friday, April 4, 2014

GRILLED Hasselback Sweet Potato MOUSSE - 52 Side Dishes from the Grill

 There are so many seeming contradictions in that title... First, it is very difficult to "Grill" sweet potatoes.  In fact, these are parboiled (microwaved actually) and then finished in the grill.  And of course, anything that is grilled can actually be finished in an oven... But I digress, back to the seeming contradictions.

But the biggest one is a "Grilled" Mousse.  Seems like the mouse would just seep through the grill leaving a big mess.

But that's where the "Hasselback" look and technique tales over and the whole thing comes together in a beautiful presentation and a perfectly cooked delicious GRILLED mousse...

OK, as you can see in the photo above, the trick to hasselback is the slicing of the potato.  Once the potato is parboiled (microwaved actually)... Every @1/3 inch or so.  Just be careful to NOT SLICE THROUGH.  I have a perfect dessert plate with a high lip.  I just take a bread knife and slice through until both edges hit the pate, leaving uniform slices with an even bottom that is held together by the (soon to be) crusty grilled peel.

As to the "Mousse", a parboiled (microwaved actually)sweet potato is cooked through, soft and easily flavored.  Since the potato is now so soft and full of liquid, it absorbs the filling.  As shown in the photo, I simply added a spoon full of flavored greek yogurt between the slices.  After finishing in the grill, the yogurt has disappeared (except for the crusty part on top).  But instead of disappearing, it actually is absorbed into the potato leaving a soft "Mousse" consistency.


Oh and delicious!

Alright, before I get to the recipe,a word about the flavored Greek Yogurt.  I add a 1/4 cup of salad dressing to 1 cup of Greek Yogurt.  I have made this three times, three different dressings.  I really liked all three, a Green Goddess style for kind of a faux Caesar salad taste, A creamy Garlic was also delicious and the potato shown used up the last of a fresh made Raspberry Chipolte dressing.  So, pick a favorite and Mousse away!

OK... Here's what I did...

Hasselback Sweet Potato MOUSSE

  • 4 Small to medium, straight even Sweet Potatoes, Parboiled (microwaved actually), Sliced Hasselback Style
  • 1 Cup Greek Yogurt
  • 1/4 Cup Your Favorite Flavored Salad Dressing
Cooking Directions
  1. Mix together the dressing and the Greek yogurt.
  2. Put 1 tsp of mouse between each of the slices, being careful to not puncture the peel anymore.
  3. Finish on the grill over high direct heat for 5 minutes or until the peel begins to char and the insides are heated completely.  The yogurt inside the potato has been absorbed, forming a mousse.
  4. Serve HOT and ENJOY!!!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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