Intensely flavorful and endlessly adaptble, grilled vegetables can be you best friend this summer. Enjoy them hot, cold, or at room temperature, alongside meats, in a sandwich or frittata, or tossed with pasta. But not all vegetables are created equal -- some require precooking before they hit the grill. Check out this handy list before your next cookout and you'll be rewarded with tender, smoky result every time.
In Season: Though sweet potatoes are available year-round, they're at their sweetest in fall and winter. They are sometimes mislabeled as yams, which are actually not widely available in North America.What to Look For: There are two main varieties: The orange-fleshed sweet potato has sweet, bright-orange flesh that takes on a creamy texture when cooked. The yellow-fleshed variety is more mealy and less sweet than orange sweet potatoes. Choose sweet potatoes that are very firm, with no areas of softening, sprouting, or wrinkling -- all signs of age. Sweet potatoes vary quite a bit in size and shape. Those that are straighter and uniform in size are easiest to peel and cut.How to Store: Keep sweet potatoes loose in a cool, dark place for up to one month. They should never be kept in the refrigerator, as their natural sugars will convert to starch, making them less sweet.
Enjoy the honeyed flavor and velvety texture of these colorful sweet potatoes. Their buttery flesh and sweet taste make them enjoyable simply mashed. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them perfected by the time the holidays roll around.