| 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.”