INGREDIENTS

INSTRUCTIONS

Recipe by: Martha Stewart Living November 1994 From: "McNamara, Kelly"
<kmcnamara@liggett.com>  Date: 24 May 1996 10:30:18 -0400  Scrub sweet
potatotes well. Place in a large pot and cover with cold  water. Bring
water to a boil, reduce heat, and simmer until almost  tender, about 4
minutes (they should be a little undercooked). Remove  from heat and
drain; peel and set aside. (Sweet potatoes can be  prepared 1 day in
advance up to this point.)  Combine balsamic vinegar and sugar in a
small saucepan over high  heat. Simm mixture until it is thick and
syrupy, or reduced by  one-half, about 10 minutes. Remove from heat,
add butter and cool.  If using grill, heat grill to high. Cut sweet
potatoes crosswise into  1/2-inch-thick slices. Brush tops of slices
with oil and place,  brushed sid down, on grill until marked, about 2
minutes. While  slices are cooking, bru the other sides with remaining
oil and turn  over. Grill until marked, about more minutes. Brush
grilled sweet  potatoes on both sides with vinegar glaze and serve.  If
using broiler, heat broiler to high. Arrange sweet potatoe slices  on a
baking sheet and brush tops with glaze; no oil is necessary.  Place
baking sheet under broiler and broil until glaze starts to  bubble, 3
to 4 minutes. Remove from oven, turn potatoes over, and  brush with
glaze. Broil for 3 to more minutes.  Posted to Master Cook Recipes
List, Digest #96

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