Inspiration from Meghan

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Sweet Potato Grills + Cashew Ketchup


One more summer weekend to go? Could this be? Just one more August weekend and then we wait nine months or so for summer to hit again?

Though I am not a massive fan of the BBQ, I felt I couldn’t let a whole summer go by without offering at least one recipe that actually goes on the Q. Why am I not a fan of BBQ’d food?

BBQs tend to cook food at very high temperatures. Additionally, most peeps are not grilling veggies on their BBQ but throwing on big hunks of fatty meat which can be become a wee toxic when that fat drips through, burns up and smokes back up. As well when fat that hangs on to the meat gets charred, I believe the word for that is carcinogenic. Lastly, from as early on as I can remember, my dad loved BBQing and never failed to show off how he singed the hair off his arm in the process. That’s just gross.

For this reason, despite all my experience in the kitchen, I haven’t a clue how to BBQ. I have never turned one on or flipped any meat over on it. I have been asked to check it now and again but never really know what I am looking for. I am really great at putting the cover back on after all is done and cooled. I like that job.

When we arrived at my cottage this past weekend, in the fridge was a bowl of sweet potatoes that had been sliced up by my sister-in-law but never used. We cut them up a little smaller, the man tossed them in a little olive oil and sea salt and did the manly task of “Lighting The Q”- Though I think nowadays that just means flipping a switch.

My BBQing companion bragged about how mindfully he grilled those sweet potato fries and he wasn’t kidding. They looked so perfect, as if they had been styled for a Better BBQing Magazine cover shoot. They had grill lines and all and they were cooked right through. A little crispy on the outside and soft in the middle.

So while my BBQing companion was mindfully grilling, I did what I do best and concocted some well blended goodness in my VitaMix. I used some things I found in the fridge that included cashews and sun-dried tomatoes which made an amazingly delicious cheesey type tomato sauce.

After devouring every last grilled sweet potato, we proceeded to dig through the fridge to find other things to dip into this sauce. Might I recommend absolutely anything? It’s that good.

So there you have it- on the last Monday before the last weekend of August, I present to you my fave BBQ recipe.

Sweet Potato Grills

2 sweet potatoes, sliced lengthwise like big chunky chips
2 Tbs olive oil
sea salt or any additional seasoning/herbs of choice to taste

  • Preheat BBQ to about 400 (do you even pre-heat a BBQ?)
  • Toss sweet potatoes in oil and salt
  • Carefully lay them out on the grill
  • Turn occasionally until cooked on all sides
  • Taste test the fattest one to make sure it is cooked all the way through.

Cashew Ketchup

1/2 cup raw cashews
1/4 cup sundried tomatoes
2-3 heaping TBS nutrition yeast
1 lemon wedge (peel removed)
2 cloves garlic
2 tsp tamari
1/4- 1/2 cup water (depending on how thick you like it)
sea salt to taste

  • Blend all ingredients until smooth in high powered blender or food processor
  • Add water as needed until desired thickness is achieved.

Question Of The Day: Give it to me. What is your all time fave BBQ recipe? And let’s try and keep’er a little healthy.

22 Responses to “Sweet Potato Grills + Cashew Ketchup”

  1. [...] Cashew Ketchup [...]
  2. Marie Poulin said…
    Hey Meghan! Out of curiosity... how long might something like this "keep" ? Thinking of giving a jar of this as a gift ;)
    • Meghan Telpner said…
      Fresh is best of course! I would guess 3-4 days. You could always make it, freeze it and just give it a whirl through the food processor before packaging as a gift.
  3. [...] Cashew Ketchup [...]
  4. Erin said…
    Interesting. Just made it and it does work... on veggy burgers, on sweet potato fries, roasted vegetables...
  5. Cashew ketchup?! This sounds like the stuff of dreams!

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