Camp Tres Ritos Grilled Sweet Potatoes

Exhausted by an overabundance of white potato recipes, my scouts were desperate to try something new. I had brought along the ingredients for this dish to try at camp but was hesitant to test its exotic flavors on the boys. Much to my surprise, everyone enjoyed the Grilled Sweet Potatoes so much that none was left over. The recipe ultimately took third place in the 'side dish' category in Scouting magazine's 2005 'Camp Food Favorites' outdoor cooking contest!

2 pounds sweet potatoes, peeled and cut into 1/2-inch thick slices
1 to 2  sweet onions, peeled and cut into 1/2-inch thick slices
2  mangos, peeled, seeded, and cut into 1/2-inch thick slices
1  red bell pepper, cut into 1/2-inch thick slices
1/4 cup olive oil
2 teaspoons lime juice
1/2 teaspoon ground {cinnamon}
1/2 teaspoon ground {cumin}
1/4 teaspoon ground {nutmeg}
1/4 teaspoon salt
pinch cayenne pepper
1/4 cup fresh cilantro
1/3 cup chopped walnut pieces
Combine sweet potatoes, onions, mangos, and bell pepper in a large-size bowl.

In a small-size bowl, mix olive oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne pepper.

Pour juice-oil spice blend over potato mixture. Toss and fold to coat evenly.

Lay out and stack two large pieces of heavy-duty aluminum foil. Mound sweet potato mixture onto the middle of the top sheet.

Wrap in the double layer of foil, turning up edges and folding tightly to form a sealed package.

Place directly on thin layer of coals or on a grate over a hot fire. Cook for 45 minutes to 1 hour until potatoes become fork tender.

Remove from fire. Let cool slightly before unwrapping to avoid getting burned by escaping steam.

Transfer mixture back to large-size bowl and toss with chopped cilantro and nuts before serving.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 1 hr

Servings: 5 to 6

Recipe By: Christine and Tim Conners

From:  The Scout's Outdoor Cookbook
Used with permission of Falcon Guides