We suggest using Japanese sweet potatoes for this recipe because they're starchier than yams (Whole Foods should have them). Plus, how to keep them moist when grilling.
Course: Main Course
Yield: 8 servings
Serves: 8 Scale Update
- 8 small or 4 large Japanese sweet potatoes
- 60 mL olive oil divided
- 60 mL honey
- 60 mL white wine vinegar
- Kosher salt
- Flaky sea salt
- Freshly cracked black pepper
- Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30–45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1″ of boiling water 30–35 minutes. If not using right away, let cool, then cover and chill until ready to grill—up to 2 days.)
- Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
- Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
- Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.