Charred Sweet Potatoes with Honey and Oil
8 small or 4 large Japanese sweet potatoes
4 Tbsp olive oil, divided
1/4 cup honey
1/4 cup white wine vinegar
Sea salt and freshly cracked pepper to taste
- Preheat grill to medium high heat. Rub sweet potatoes with 2 Tbsp olive oil and wrap tightly in foil. Grill, turning every 5 minutes, until tender, about 30-35 minutes. Remove from grill, unwrap, and let cool slightly.
- While potatoes are grilling, bring honey, vinegar, and salt to a boil in a small saucepan over medium-high heat, then reduce to a simmer. Let simmer until honey mixture is just beginning to thicken, about 3-4 minutes. When honey mixture begins thickening, turn heat onto low, and keep warm.
- Cut the slightly cooled sweet potatoes in half lengthwise, rub cut surfaces with olive oil and season with salt to taste, then grill, cut side down, for about 5 minutes, until lightly charred. Transfer to a cutting board, and brush with honey glaze.
- Arrange potatoes on a platter, or cut into slices and place on Original Mini Croccantini. Drizzle with more glaze, and remaining Tbsp of olive oil. Season with salt and pepper to taste, and enjoy!
Original recipe found in Bon Appetit magazine