Charred Sweet Potatoes with Honey and Olive Oil

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Charred Sweet Potatoes with Honey and Olive Oil

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.

Source: bonappetit.com

Course: Main Course

Yield: 8 servings

Serves: 8 Scale Update

Ingredients

• 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

Directions

1. 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.)
2. 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.
3. 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.
4. Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.