Pesto & Shallot Hasselback Grilled Sweet Potatoes
- 1 large, round sweet potato or yam
- 1 tablespoon olive oil
- 2–3 tablespoons pesto (I made mine with pine nuts instead of pistachios)
- 1/2 small shallot, thinly sliced
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 1 tablespoon of pine nuts
- Preheat grill to a medium heat.
- Cut off a thin slice on the bottom of the sweet potato lengthwise to create a base for the sweet potato to sit in place. Place the sweet potato between two chopsticks or something similar in size and shape to act as a stop when cutting vertical slits in each sweet potato about every 1/8-inch apart.
- After sweet potato has been sliced, place it under running water, fanning out the slices. Place sweet potato on a plate and microwave at high for 5 minutes. Flip sweet potato over and microwave again for an additional 5 minutes.
- Place sweet potato on foil, use a brush to wipe on olive oil and let fall between the slits. Sprinkle with garlic powder and salt on pepper, then tuck slices of shallot between the slits and finish off with brushing on pesto all over sweet potato.
- Wrap sweet potato in foil to create a packet.
- Place on top rack of grill and bake for 40-45 minutes or until cooked through.
- Serve with whatever you would like!