Yield: 1 servings
|4 pounds||Medium sweet potatoes:|
|½ \N||Orange; (note: I usually throw in a little Grand Marnier too) , Juice of|
|1 tablespoon||Unsalted butter at room temp|
|\N \N||Salt and pepper to taste|
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 ½" 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@...> on Mar 17, 1999, converted by MM_Buster v2.0l.