Absolutely delicious. The best sweet potatoes are available in late autumn through late winter. Look for ones that are firm, unblemished and heavy for their size. For this recipe, it helps if they’re relatively even-shaped so the crosswise slices are about the same in diameter. Because of their sugar content, the slices get caramelized grill marks pretty easily: check them every few minutes and turn them when they are nicely browned. Serve with pork or duck.
2 large Sweet Potatoes
1/3 Cup Unsalted Butter
2 Tablespoons Finely Chopped Italian Parsley
1 Tablespoon Light Brown Sugar
¼ Teaspoon Cinnamon
¼ Teaspoon Kosher Salt
¼ Teaspoon Fresh Ground Black Pepper
Trim the tapered ends from the sweet potatoes. Grill over direct medium heat until tender but not falling apart (see note), about 30 minutes, turning three times during grilling time. Remove the sweet potatoes from the grill and allow to cool. Peel and cut crosswise into ½" slices.
Meanwhile, in a small sauté pan melt the butter. Remove from the heat and immediately add the remaining ingredients. Stir to dissolve the sugar.
Brush both sides of the sweet potato slices generously with some of the butter mixture. Grill the slices over direct medium heat until they are well marked and tender, about 6 minutes, turning and basting with the reserved butter mixture once halfway through the grilling time. Serve warm.
Makes 4 Servings
Total Preparation Time: 15 to 30 Minutes
Total Grilling Time: About 45 Minutes
Difficulty: Moderate
Notes:
If you cook the sweet potatoes too long and they fall apart when you peel them, don’t despair. Just put the sweet potato pieces in a bowl. Heat in a microwave oven. Pour the butter mixture over the sweet potatoes and mix gently with a wooden spoon to distribute the butter mixture and serve. No one will ever know that you goofed a bit!
The introduction says to serve with pork or duck, but this goes great with beef steaks too!
Category: Side Dishes, Vegetables | Tags: cinnamon, sweet potatoes, Vegetables
Posted by: GrillSgt @ 00:51 |
