Jamaican Grilled Sweet Potatoes
This flavourful recipe for grilled sweet potatoes comes from a George Foreman grill cookbook. It combines sweet and spicy notes for a delicious side dish. Sweet potato slices are brushed with butter, grilled until tender, and finished with a unique glaze of brown sugar, ginger, molasses, pineapple juice, almond extract and cilantro. The method also works well on an outdoor grill. It serves six people and takes about 25 minutes to prepare and cook.
Ingredients
- 3 tablespoons packed brown sugar
- 2 tablespoons butter, softened and divided
- 1 teaspoon ground ginger
- 1 teaspoon dark molasses
- 1 teaspoon pineapple juice
- 1/4 teaspoon almond extract
- 1 tablespoon cilantro, chopped
- 1 1/2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)
Method
- Preheat your grill for 5 minutes.
- Mix the brown sugar, ginger, and 1 Tbsp of the softened butter together in a small bowl until well combined.
- Add the molasses, pineapple juice, almond extract and cilantro to the bowl, stir, and then set this mixture aside.
- Melt the remaining butter and use it to coat both sides of each sweet potato slice.
- Place the potato slices on the grill and cook them for 8 to 10 minutes until they become tender.
- Evenly distribute the prepared molasses mixture over the top of the grilled potato slices before serving.
- For outdoor cooking, you can place the sweet potatoes on a pizza crisper pan and lightly baste them with the sauce while they cook.
Nutrition (per serving)
Sodium98800 mg
Recipe details
CategoryYam/Sweet Potato
AuthorPaulaG
