The Washington Post

Sweet potato fumble wedges

October represents a tailgater's dream for many DMV residents. Each weekend will include a smorgasbord of homecoming events from area universities, bringing out the "A" game in many grillers. The most notable delicacies I recall tasting from various homecomings included a plate full of barbecued frog legs from Oklahoma Sooners fans and fried cow tongue, compliments of the University of North Texas alumni.

When the plate of cow tongues was placed before me, all I could hear was my dad saying, "Don't leave the table until you clean your entire plate." Let's just say I decided to take the penalty instead of digesting the foreign substance. Switch please!!!

This week's recipe is my "sweet potato fumble wedges." First, place three sweet potatoes in a large pot of water. Add two sprinkles of salt before you begin to boil for 10 minutes.

Meanwhile, prepare your grill for direct and indirect heat by brushing olive oil on the grates of your grill. After 10 minutes is up, remove the sweet potatoes from the pot and let cool. Peel the skin off the potatoes and cut into wedges. Next, add salt, Old Bay seasoning, chopped rosemary and a splash of lemon juice.

Grilled sweet potato fumble wedges. (Troy Queen/Troy Queen)

As always, tune into The Walkons Blogtalk radio show every Sunday from11:30 a.m.-1 p.m.

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