A bit smoky, a bit caramel-y, a bit tangy and definitely sweet. This is a simple yet interesting recipe for sweet potatoes that calls for parboiling large thickly sliced pieces, grilling them and then basting them in a honey-lime sauce. These would make a great accompaniment to grilled chicken or burgers come high grilling season this summer.
Honey-Lime Sweet Potatoes
Adapted from Williams-Sonoma, Essentials of Grilling
- 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 Tablespoon chives, finely sliced (optional)
- 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.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter. 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 per side.
- 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. Garnish with chives if desired. Serve hot.