Cooled, baked sweet potatoes are cut into quarters lengthwise and grilled until just toasted, and then brushed with a buttery molasses glaze.

Grilled Sweet Potatoes with Molasses Glaze

3 large sweet potatoes, scrubbed but not peeled
2 tablespoons vegetable oil (approximately)
2 tablespoons unsalted butter
1/4 cup molasses
Salt and pepper

1. Preheat the oven to 350°F (175°C).
2. Lightly oil and season with salt and pepper the sweet potatoes, and bake on a baking sheet for 35 to 50 minutes, or until they are easily pierced by a fork but still offer some resistance. When they are done, remove them from the oven, cool them in the refrigerator for about an hour, then cut them into quarters lengthwise.
3. Meanwhile, combine the butter and molasses in a small saucepan and heat over very low heat until the butter has melted. Mix well and set aside.
4. Grill the sweet potatoes over a medium-hot fire, turning every 2 minutes, for a total of about 6 minutes, or until they are warmed through and slightly toasted. Just before removing the potatoes from the grill, brush them lightly with molasses-butter mixture.

Serves 4.