One of my favorite things about moving to a new city (or visiting one for that matter) is figuring out where all the good food is. Cities we previously lived in had a few highlights here and there, all which could be condensed to a short list. Since moving to Austin, I have the opposite problem. My list is MASSIVE, and every time we go somewhere new, it usually is mind blowing, and I just want to go back and try the green apple guacamole with pineapple, jicama, and mint or that eggplant parmesan pizza because their pepperoni pizza was the best I’ve ever had. Oh and I almost forgot the milkshake with miso hazelnut blondie and huckleberry jam swirls.
These sweet potatoes are inspired by some I had at Fresa’s Chicken al Carbon. They serve theirs with the skins on and with a heavenly poblano ranch that has a really good kick to it (we’re in Texas, everything has at least a little kick). I couldn’t get them out of my head. And their street corn. And their house-made honey comb ice cream . . . obviously I’m hooked. If you come visit me, we’re eating here. Just a heads up 🙂
The best part about these grilled sweet potatoes besides actually getting to eat them? They work really well to make ahead. Bake the potatoes beforehand then cut into wedges and finish on the grill right before you’re ready to serve them. Easy stuff here folks. Are these as good as Fresa’s? No. But they are pretty darn close.