Grilled Sweet Potatoes with Molasses Glaze

Aug 24, 2010Recipes, Sides

Adapted from: The Thrill of the Grill © 1990 by Chris Schlesinger and John Willoughby

Serve this easy side year round! Put the sweet potato slices on skewers and grill for even more fun!

  • Vegetarian

4 portions

2 sweet potatoes, medium
1 small cinnamon stick
Juice of small orange
2 tablespoons molasses
1 1/2 tablespoons chopped peanuts
1/2 tablespoon unsalted butter, room temperature
1/2 tablespoon peanut butter
1/2 tablespoon chives, minced
1 small pinch allspice
Salt and black pepper to taste


  1. Peel the sweet potatoes and slice them cross wise into ½ inch thick slices. Cook them in boiling salted water with cinnamon until just done, about 8 to 10 minutes. You should be able to stick a fork through them, but you should still feel some resistance, and the slices should not break apart easily. Remove them from the heat, drain, and cool to room temperature.
  2. While the sweet potato slices are cooling, mix together all the remaining ingredients in a small bowl. Mash the mixture with the back of a spoon until the butter is well incorporated.
  3. Over a moderately hot fire, grill sweet potato slices until slightly brown on each side, about 2 to 3 minutes per side. Then brush them with the molasses mixture and cook very briefly, about 30 seconds per side, to give the potatoes a nice glaze. Sprinkle chopped peanuts and chives.