I tossed this package on my grill with a slab of ribs. The aromas of this simple grill meal wafted through my neighborhood on a Sunday afternoon
Sweet Potato Grill
Ingredients
1/2 cup Green bell peppers or any color peppers, sliced thin
1/2 cup red onions, thinly sliced
10 ounces or 1/2 bag frozen spicy sweet potato fries
1 cup shredded cheese. I used Monterey Jack for melting qualities
Method
Place sliced onions and peppers on the center of a 24×12-inch piece of nonstick aluminum foil.
Top with fries, salt, pepper and cheese.
Wrap like a present or envelope, double folding top to seal.
Place on grill, seam sidse up.
Grill about 20 -30 minutes on indirect heat.
You will know they are done when fries are sizzling hot and cheese is melted.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
