| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 4 | lb | Medium sweet potatoes: |
| 4 | tb | Molasses |
| 1/2 | Orange; (note: I usually throw in a little Grand Marnier too) , Juice of | |
| 1 | tb | Unsalted butter at room temp |
| 1 | pn | Allspice |
| Salt and pepper to taste |
INSTRUCTIONS
GLAZE Grilled sweet potatoes I can do (we'll see about BBQ in a few days). I've never been nearly as successful with raw sweet potatoes on the grill as with pre-cooked ones. A favorite recipe is a molasses glazed sweet potatoes from "Thrill of the Grill," which has a real candied sweet potato taste without being cloyingly sweet: Peel and slice lengthwise into 1/2" slices. Cook in boiling salted water to cover, 8-10 minutes. You should be able to get a fork thru but feel resistance, and slices should not break apart - obviously they need to hold up to the grill later. Drain 'em and cool to room temp. (I'll do this in the AM or nite before; remove from fridge 30 minutes before grilling.) Glaze for 4# taters is: Mash mixture with back of a spoon till butter is incorporated Grill the slices 2-3 minutes per side over a moderately hot fire, then brush with glaze and cook 30 seconds per side to finish the glaze I like a *very light* grate nutmeg to finish too, but I'm then a nutmeg junkie. Posted to bbq-digest by "Karen Green" <kg@wheelbase.com> on Mar 17, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”