Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Essentials of Grilling”, by Denis Kelly, Melanie Barnard, Barbara Grunes and Michael McLaughlin (Oxmoor House, 2003).
Often labeled “yam” in markets, the best sweet potato to use for this dish has dark reddish orange skin and vibrant orange, moist flesh. The smoke from the grill will permeate the potato’s sweet flesh, while the heat will caramelize its natural sugars.
- 6 sweet potatoes, peeled and cut crosswise into slices 1/2 inch thick
- Melted unsalted butter for brushing, plus 2 tablespoons butter
- 1/2 cup honey, at room temperature
- 1/4 cup fresh lime juice
- Salt and freshly ground pepper, to taste
- 1 Bring a saucepan three-fourths full of water to a boil over high heat. Add the sweet potato slices and boil for 10 minutes. Drain and let cool.
- 2 Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter.
- 3 Grill the potato slices over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until fork-tender, 4 to 5 minutes.
- 4 Meanwhile, in a small saucepan over low heat, mix the honey and lime juice until smooth. Add the 2 tablespoons butter and stir until melted. Season with salt and pepper. Brush the sweet potatoes on both sides with the glaze and grill them briefly, turning once, about 30 seconds per side. Serve hot.
- 5 Serves 6.