Sugarcane Sweet Potatoes

• 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground chipotle powder or cayenne pepper
• Salt and freshly ground black pepper
• 1 red bell pepper, cut into 2-inch chunks
• 1 green bell pepper, cut into 2-inch chunks
• 1 cup pineapple chunks
• 8 (8- to 10-inch) metal or wooden skewers or sugarcane skewers (see Note)

1. Heat a grill to medium-high.
2. Put the potato chunks in a microwave-safe 2-quart baking dish and add 1/2 cup water.
3. Cover and microwave for 5 to 10 minutes, until the potatoes are firm-tender (do not overcook or they will be too mushy to grill).
4. Drain the potatoes.
5. In a small bowl, whisk together the oil, parsley, chipotle powder, salt, and black pepper.
6. Pour the mixture over the potatoes and stir to coat.
7. Alternate threading the potatoes, bell peppers, and pineapple chunks onto the skewers.
8. Grill the kebabs, turning frequently, for 15 minutes, or until a nice brown crust forms.

sweet potatoes, olive oil, parsley, ground chipotle powder, salt, red bell pepper, green bell pepper, pineapple, skewers

Taken from www.epicurious.com/recipes/food/views/sugarcane-sweet-potatoes-378004 (may not work)