Grilled Sweet Potatoes with Molasses Glaze
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 |
Instructions:
- 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.
- 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.
- 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.