While Grilling is generally thought of in terms of meat, it doesn’t have to always be meat.  Sure we have covered quite a few meats done with various methods on this site as evidenced by all the categories to the right that have all of the different things we have done here, but grilling doesn’t always have to be meat.  In an effort to be your one stop website when looking for how to grill we have made an effort to include more non meat items like the grilled Romaine lettuce and in this case grilled sweet potatoes as well as grilled sugar snap peas with mushrooms.  Of course they were cooked alongside some incredible ribs because the Grillin Fools are not going vegan anytime soon. The write up on the ribs can be seen here.

Read below to see how Dad made these delectable vegetables…


Sweet Potatoes:
2 sweet potatoes – boiled whole for 5-6 minutes
1 stick of butter
1 loose cup of brown sugar

Sugar Snap Peas and Mushrooms
2 cups sugar snap peas rinsed
1 cup of white cap mushrooms cleaned (or skinned) stems removed and sliced
olive oil
coarse salt
fresh cracked black pepper


*** Editor’s note ~ these amounts are to feed two people.  Adjust accordingly if you wish to server more than two.***

Melt the butter and mix in the brown sugar.

Slice the sweet potatoes into half-inch thick slices:


For the snap peas and mushrooms simple clean or skin the mushrooms, de stem them, slice and mix together the snap peas in a bowl.  What do I mean by skin the mushrooms?  Notice the whiteness  of the mushrooms? That’s because this Grillin’ Fool always peels the outer layer of skin from his mushrooms. To do this remove the stem and reach under the cap then peel back the outer layer of the mushroom all the way around. I give credit to the Big Green Egghead’s mom for this method.

Now drizzle the snap peas and mushrooms with olive oil, toss in a pinch of coarse salt and a few turns of the pepper grinder.  With your hands or a spoon, mix together to coat evenly and place in a grill pan.


If you are unfamiliar with a grill pan or think it is a skillet that has grooves in it to put grill marks on meat cooked on the stove then check out this link to some essentials to grillin and chillin.  I have a picture of a grill pan as well as other handy gadgets for the grill.

Now that the veggies are prepped, head out to the grill that should be set on medium high heat.  The sweet potatoes will go on first.  Slather each side of the potatoes with the butter/brown sugar mixture and place directly over the heat:


Leave on the heat until grill marks began to appear then they’re turned and the process repeated:



The sweet potatoes were then retired to the upper rack (or off to the side if you have no rack) to stay warm while the other vegetables are skillet-grilled:


The veggies hit the grill and were sizzled for a few minutes still leaving a bit of crunch in the peas. Pull one off and test for doneness as you prefer as cooking time will vary depending on the heat level from grill to grill.

And finally, plated up along with a few ribs:


If you have any questions about the above dish please feel free to comment below or email me.

For other sides and and vegetable dishes, click here.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures, or you can keep up with us on Twitter@GrillinFool (no S)


Tried the snap peas w/ mushrooms over the weekend. Amazing! Why didn’t I think of this before. I’m going to try the sweet potatoes next time. Thanks!


I e-met you a few months ago on the Orion forum. Since then, I have really enjoyed your web site a lot. I live in Troy, Illinois, not far from your old stomping grounds of O’fallon, Il. While my wife likes the beef and pork that I love, she is more inclined to eat turkey and seafood. Do you have plans to feature more grilling of these items on your web site. Also, how about something with a Mardi Gras, Easter, Valentines, or St. Patrick’s Day theme? I found a great turkey burger recipe that you might want to try. 1/3 cup barbecue sauce, 1Tbs.Dijon mustard, 1/4 tsp. granulated garlic, 1/8tsp cracked black pepper, 1/4 tsp. salt, 2 tsp Worcestershire Sauce, 1/4 tsp. hot red pepper sauce, 1 lb. ground turkey, 1/4 cup quick oats. Combine sauce ingredients. Set aside. Mix turkey and oats together adding half of the sauce mixture. Grill over medium hot coals for 5 to 7 minutes, or until no pink remains in the center of the burgers. After turning, baste with remaining sauce. The oats give these burgers a texture like beef burgers. Geo.



Yeah, I remember you from the Orion board. I haven’t been on the Orion board much lately. I haven’t been on many boards much lately. When the weather warms up I will hit it again though looking for ideas and offering mine whenever necessary.

As for Turkey/Chicken or Seafood recipes, you can click on the word “Poultry” or “Seafood” on the upper right of the website or it might be all the way at the bottom for some browsers. Clicking on Poultry brings up all the chicken and turkey meals we have done. And clicking on seafood does the same.

We missed the boat doing a corned beef for St. Patty’s day last year, but we hope to get one done this year. Maybe get it up in the next two weeks. Not sure about Valentine’s day theme? We have a couple date night posts up. We plan on doing a ham for Easter this year, but no guarantees. We are just three idiots with grills and a website but we also have jobs and kids to deal with and such…

I may have to give that turkey burger recipe a try. I have a list of things I need to try that I will add it to. We try to do a lot of healthy grilling and this is a great thing to add to the list…


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