Grilled Sweet Potatoes with Molasses Glaze
Grilled wedges of pre-baked sweet potatoes with a buttery molasses glaze.
3 large sweet potatoes, scrubbed but not peeled
2 tablespoons vegetable oil, or as needed
2 tablespoons unsalted butter
1/4 cup molasses
Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- 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.
Makes 4 servings.