Charred Sweet Potates with Honey and Olive Oil

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 8 small or 4 large Japanese sweet potatoes
  • 4 tbsp. olive oil, divided
  • 1/4 cup honey
  • 1/4 cup white wine vinegar
  • Kosher salt
  • Flaky sea salt
  • 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.

  2. Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high, 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. olive 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.

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