Grilled Sweet Potatoes With Balsamic Glaze

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Grilled Sweet Potatoes With Balsamic Glaze

 

8 sweet potatoes

1 cup balsamic vinegar

1/4 cup sugar

1 tablespoon butter, cold

2 tablespoons olive oil

 

Scrub sweet potatoes well. Place in a large pot and

cover with cold water.

Bring water to a boil, reduce heat, and simmer until

almost tender, about 40 minutes (they should be a

little undercooked).

Remove from heat and drain; peel and set aside.

(Sweet potatoes can be prepared 1 day in advance up to

this point.)

Combine balsamic vinegar and sugar in a small saucepan

over high heat.

Simmer mixture until it is thick and syrupy, or

reduced by one-half, about 10 minutes.

Remove from heat, add butter and cool. If using grill,

heat grill to high.

Cut sweet potatoes crosswise into 1/2-inch-thick

slices. Brush tops of slices with oil and place,

brushed side down, on grill until marked, about 2

minutes.

While slices are cooking, brush the other sides with

remaining oil and turn over.

Grill until marked, about 2 more minutes.

Brush grilled sweet potatoes on both sides with

vinegar glaze and serve.

If using broiler, heat broiler to high.

Arrange sweet potato slices on a baking sheet and

brush tops with glaze; no oil is necessary.

Place baking sheet under broiler and broil until glaze

starts to bubble, 3 to 4 minutes.

Remove from oven, turn potatoes over, and brush with

glaze. Broil for 3 to 4 more minutes.

Serves 6 to 8.

 

 

 

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