A colourful appetizer from Matt Dunigan that kids and adults alike will love.
ingredients
directions
Place the sweet potatoes in salted water to boil for 10 -15 minutes. The potatoes should still be slightly firm.
Place the beets in unsalted water and boil for 15-20 minutes.
Remove and cool.
Once cool peel the skin from beets and potatoes.
Slice the potatoes and beets into ½ inch rounds. Try to keep them all the same thickness so that they cook in the same amount of time.
Skewer two rounds of vegetables per soaked stick and make sure that the top of the stick is covered by the vegetables to prevent burning.
Drizzle both sides with oil and season with salt and pepper.
To a saucepan of melted butter add honey, lime juice, and ginger. Stir to combine.
Preheat the barbeque to medium low heat about 275-300F. Oil the grates to help prevent sticking.
Place a long sheet of foil (slightly smaller than the length of the bamboo skewer) from back to front on the grill.
Place the pops on the grill with the bamboo handles of the skewers resting over the foil to prevent them from burning.
Grill for 5-6 minutes per side or until nice golden crispy char marks are achieved.
Baste both sides with the butter lime sauce while the pops are cooking.
Remove from grill and serve with extra butter sauce if desired.