Ingredients
- 4 medium sweet potatoes (bout 2 lbs)
- 4 Tbsp. molasses
- juice of 1/2 orange
- 1 Tbsp. butter, room temperature
- pinch of allspice
- salt and pepper to taste
Preparation
Step 1
Peel sweet potatoes and slice them lengthwise into 1/23" thick slabs. Cook them in boiling salted water to cover until just done, 8-10 minutes. You should be able to stick a fork through them, but you should still feel some resistance, and the slices should not break apart easily. Be careful not to overcook them, as they need to be sturdy to stand up to the rigors of the grill. Remove them from the heat, drain, and cool to room temperature.
While the sweet potato slices are cooling, mix together all the remaining ingredients in a small bowl. Mash the mixture with the back of a spoon until the butter is well incorporated.
Over a moderately hot fire, place the sweet potato slices on the grill and cook them until slightly brown oh each side, about 2-3 minutes per side. Then brush them with the molasses mixture and cook very briefly, about 30 seconds per side, just to give the potatoes as nice glaze.