Grilled sweet potatoes with balsamic glaze

8 Servings

Ingredients

Quantity Ingredient
8 Sweet potatoes
1 cup Balsamic vinegar
¼ cup Sugar
1 tablespoon Butter -- cold
2 tablespoons Olive oil

Directions

Scrub sweet potatotes well. Place in a large pot and cover with cold water. Bring water to a boil, reduce heat, and simmer until almost tender, about 40 minutes (they should be a little undercooked).

Remove from heat and drain; peel and set aside. (Sweet potatoes can be prepared 1 day in advance up to this point.) Combine balsamic vinegar and sugar in a small saucepan over high heat.

Simmer mixture until it is thick and syrupy, or reduced by one-half, about 10 minutes. Remove from heat, add butter and cool.

If using grill, heat grill to high. Cut sweet potatoes crosswise into ½-inch-thick slices. Brush tops of slices with oil and place, brushed side down, on grill until marked, about 2 minutes. While slices are cooking, brush the other sides with remaining oil and turn over. Grill until marked, about 2 more minutes. Brush grilled sweet potatoes on both sides with vinegar glaze and serve.

If using broiler, heat broiler to high. Arrange sweet potatoe slices on a baking sheet and brush tops with glaze; no oil is necessary.

Place baking sheet under broiler and broil until glaze starts to bubble, 3 to 4 minutes. Remove from oven, turn potatoes over, and brush with glaze. Broil for 3 to 4 more minutes.

Recipe By : Martha Stewart Living November 1994 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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