Preparation:
Preheat the grill.
Preheat the oven to 350F. Scatter the coconut in a shallow baking pan and toast in the oven until evenly browned, shaking the pan occasionally, 5-7 minutes. Set aside.
In a small bowl, combine the pineapple juice and coconut milk and stir to mix.
Peel the sweet potato and cut in -inch slices. Lightly brush the slices with olive oil and season with salt and pepper. Arrange the slices over a medium-hot fire and cook just until browned, 1-2 minutes. Using long-handled tongs, turn the slices and continue cooking until browned and crisp, about 1 minute longer.
Transfer the slices to a platter. Drizzle with the pineapple-coconut mixture and sprinkle with the toasted coconut.
Serve immediately.
Source: chef Franz Peier in South Carolina Simply Seafood Summer 1995 |
