Whether you are heating-up the grill for Memorial Day or Father’s Day, you’ll score big points with these molasses-infused grilled Sweet Potatoes. They are perfect for a picnic or dinner occasion; you can serve as a side to soup, salad or your favorite protein main course.
Molasses adds a bold sweetness plus great health benefits: Unlike refined sugars, molasses contains many vitamins and minerals including calcium, magnesium, potassium, copper, iron, and chromium. Now, that’s a sweet reason to fire up the grill!
4 large sweet potatoes, scrubbed
1 ½ sticks unsalted butter, at room temperature (substitute unsalted butter with ¾ c of Earth Balance™ or coconut oil for healthier fats)
3 heaping T. molasses
1 T. finely chopped fresh cilantro
1 teaspoon finely grated orange zest
⅛ teaspoon freshly grated nutmeg
Freshly ground black pepper to taste
Coconut oil or Earth Balance™ for brushing
- Place the potatoes in a large pot, cover with cold water, add 1 Tablespoon kosher salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
- Mix together the butter (or oil), molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use
- Heat a charcoal or gas grill to medium high for indirect grilling.
- Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every ⅛ inch.
- Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.
- Place the potatoes on a platter and immediately smear the tops with the butter or oil mixture, making sure it melts into the cuts. Serve immediately.
Recipe revised from The Food Network. Original recipe courtesy of Bobby Flay.