2-3 Florida purple sweet potatoes
8-10 small sweet peppers
1 pound smoked sausage, cut into 2-inch pieces
2 cloves garlic, minced
2 tablespoons fresh rosemary or thyme, finely chopped
4 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Place whole and unpeeled sweet potatoes in large pot of cold water, add 1 tablespoon salt, and bring to boil. Cook for 10 to 15 minutes or until potatoes are slightly tender. Drain and set aside to cool.
Preheat grill to high. Combine olive oil, garlic and fresh herbs in a bowl and toss potatoes and peppers to coat. Place potatoes and peppers over direct heat and cook for 3 minutes per side or until tender. Remove and set aside. Grill smoked sausage per package instructions. Serve family style with avocado remoulade sauce.
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