4 peeled and sliced sweet potatoes, into 1 1/2 cm thick rounds (24 slices)
1 large green pepper, cut into 12 pieces of 2 1/2 cm each, with fresh thyme to taste
For the vinaigrette:
1/3 cup olive oil
3 tablespoons tomato puree
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
For brushing:
1/4 cup melted butter or margarine
4 peeled and sliced sweet potatoes, into 1 1/2 cm thick rounds (24 slices)
1 large green pepper, cut into 12 pieces of 2 1/2 cm each, with fresh thyme to taste
For the vinaigrette:
1/3 cup olive oil
3 tablespoons tomato puree
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
For brushing:
1/4 cup melted butter or margarine
With 1 hour of anticipation, soak the sweet potatoes in boiling water and cook for 8 to 10 minutes
Mix well the vinaigrette ingredients, add the sweet potatoes, and ensure they are fully coated
Let it rest for 1 hour
Skewer the ingredients in the following order: green pepper, sweet potato, sweet potato, green pepper, onion, sweet potato, green pepper, onion, sweet potato
Grill or bake in a hot oven until desired, brushing with melted butter on both sides
Alternatively, grill over a BBQ
Brush with melted butter before serving
Make 4 skewers.
