Maple Sweet Potato with Grilled Beef and Eggplant

I can't think of anything that maple syrup doesn't taste great on. Added to mashed sweet potatoes - this side dish now takes center stage! Here I served them with some grilled store-bought marinated beef shoulder and eggplant for quick but indulgent meal.

























Ingredients (serves 4)

• 2 large sweet potatoes
  
• 1/4 cup (50ml) maple syrup
• 1 tbs butter
• 1 lb marinated beef shoulder in 4 large chunks
• 1 large eggplant (aubergine) sliced lengthwise

Instructions

1. Get your grill started and put on a large pan of water to boil.

2. Peel the sweet potatoes and cut into bite-size chunks.











3. When the water boils, add the sweet potatoes. Cook for about 5-10 minutes, until they are done.










4. Drain sweet potatoes, return to the pan and add the butter and maple syrup. Mash well.













5. Transfer to an oven-proof dish and keep warm in the oven (190F).











6. When grill is ready, cook beef about 3-4 minutes each side, then move to the side.



















7. Brush the eggplant with a little olive oil, then cook on the grill. Turn over after about 2-3 minutes on one side.















8. Remove beef and eggplant from the grill. Slice beef and serve with the sweet potatoes.

9. Enjoy the magic show - one minute food on the table, next minute - nothing there!