Food & Cooking Recipes Grilled Sweet Potatoes with Rice and Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Yuki Sugiura Total Time: 45 mins Yield: 4 to 6 Serves Fragrant with allspice, Scotch-bonnet peppers, and fresh ginger, these grilled sweet potatoes take their hot, smoky flavor cues from Jamaican jerk. But unlike chicken or pork, the spuds (sliced into half-inch planks) need just 10 minutes over heat to attain melt-in-your-mouth tenderness. Spoon on a bright mango salsa, and serve them with our take on Jamaican rice and peas, simmered in coconut milk and seasoned with the same fragrant spice blend as the potatoes. It's a meal full of good vibrations. Ingredients 2 bunches scallions, coarsely chopped (about 2 cups) 2 small Scotch-bonnet or habanero chiles, stemmed and seeded 2 tablespoons soy sauce 2 tablespoons dark brown sugar 4 teaspoons ground allspice 1 (2-inch) piece fresh ginger, peeled and coarsely chopped (3 tablespoons) 2 teaspoons dried thyme Kosher salt and freshly ground pepper ⅓ cup plus 2 tablespoons extra-virgin olive oil 1 ½ cups long-grain white rice 1 can (15 ounces) dark kidney beans, rinsed and drained 1 can (14 ounces) unsweetened coconut milk Vegetable oil, for grill 4 unpeeled medium sweet potatoes (about 2 ½ pounds total), sliced lengthwise into ½-inch planks Mango-Basil Salsa, for serving Directions In a food processor, pulse scallions, chiles, allspice, ginger, thyme, soy sauce, brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper until finely chopped. With processor running, pour in 1/3 cup olive oil; blend until combined. In a small saucepan, stir together rice, beans, coconut milk, 1 tablespoon scallion mixture, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Meanwhile, preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush sweet potatoes with remaining 2 tablespoons olive oil and 2 tablespoons of jerk paste. Grill, covered, flipping and basting with about 2 tablespoons more jerk paste every 2 1/2 minutes, until tender and nicely charred, about 10 minutes. Serve sweet potatoes with rice and salsa. Cook's Notes Use food-preparation gloves when handling the peppers—they can leave a long-lasting burn! Rate it Print