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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