My brother-in-law Todd Hooker has been following a Paleo lifestyle since before it was cool.  I’ll be honest, I’m sure I teased him mercilessly  for his bacon and almond loving caveman diet. Although I’m sure at the root of it was envy because it took me a few more years to get on board and learn to prioritize my health the way he had. A few weeks ago, he texted me a delicious picture of these Grilled Glazed Sweet Potato Wedges as an idea for the blog (I did tell you this is a family affair).  I put it back on him and put him to work. While he is not Celiac, he is Celiac adjacent as he has two sisters-in-law who do in-fact have the disease (myself included). This recipe is proof that you don’t have to have Celiac disease or even be totally gluten free to enjoy a simply delicious recipe. This one is quick, easy and honestly, I wish I’d come up with it myself. Thanks to Todd for being my first guest blogger.

Guest Blogger: Todd Hooker

Ok, full disclosure, I do not have Celiac disease or otherwise suffer discomfort from eating gluten. But, my weakness, my chupacabra, in fact, is most foods that use gluten as a primary base ingredient. Yes, I love donuts, fresh baked bread, pancakes, waffles, bagels and the like. However, I discovered that these delicious treats also love me; that is, they like to stay with me – around my middle and my butt. Therefore, for the past several years I have maintained, somewhat successfully, though not entirely, a Paleo lifestyle. Because of this, I consider myself a fellow traveler of those who do suffer Celiac, but without all the pain and real-life medical issues. For me, it’s about being healthy, and – there’s no easy way to say it – vanity.

When I turned 40, I realized that I had slowly gained four to five pounds every year since my 30th birthday. Yikes! Worse, I sit at a desk about 50 hours a week for my job. I was on the high speed train to diabetes and heart disease. I was 5’10 and weighed 230 pounds. I am happy to say that I am still 5’10, but my weight ranges between 185 and 195. I am typically more active between April and November, which are prime months for me to ride my bike and to participate in local running events – which I never made time for until after I turned 40.

I know, enough about me; after all, everyone has a story and you’re ready for the recipe. But, before we get to the ingredients, a bit more primer. I love white potatoes, but I haven’t had a white baked potato or French fries (other than sweet potato fries), or mashed potatoes, etc., for years. I know what they do to me, so I avoid them at all costs. But I do love sweet potatoes and eat them once or twice a week, though to be honest I usually have them baked with just a touch of coconut oil. Every now and then, however, I do indulge and spice them up a bit. This recipe is great for the summer bar-b-que, and is especially useful if you have exerted yourself (either doing yard work or exercise) because the maple syrup will help replenish your glycogen stores. So here it goes:

Grilled Glazed Sweet Potato Wedges

Prep time: 5 min.
Cook Time: 10-15 min.
Serves: 4-6

Ingredients

4 Medium to Large sweet potatoes

3 oz. coconut oil

2 oz. 100% Pure Maple Syrup (make sure its 100% maple syrup with NO “natural flavorings” which is oftentimes code for barley malt, i.e. malt flavoring)

Sea salt (to taste)

Instructions

1. Cut sweet potatoes into wedges.
2. Pre-heat your grill and keep the temperature around 375 degrees.
3. Place the wedges in a microwave safe dish with a splash of water, cover and microwave for 5-7 minutes on high. The sweet potatoes should be soft, but not mushy. Microwaves vary, so check on them after five minutes. (You can also par-bake them too, but no one likes to turn on the oven in the summer).
4. Combine the coconut oil and maple syrup. Note: if the coconut oil is solid, heat it up long enough to melt it.
5. Dip the microwaved wedges into the coconut oil/maple syrup mixture and place on the grill (the maple syrup will caramelize the potatoes nicely).
6. Once the wedges are grilled to your satisfaction, place in a pan and garnish with the remaining coconut oil/maple syrup mixture.
7. Season with salt.
8. Serve immediately – because they are delicious!

About the Author:

Todd is an avid foodie, conservationist, cyclist, jogger, lawyer and is very proud of his fantastic family. You can follow him on twitter @hookerlaw and learn more about him at http://askinlaw.com/about-todd