Fall is here, and Thanksgiving is just around the corner, so it's time to start thinking about side dishes! Introducing the Autumn Grilling Series, a collection of delectable recipes to spice up your holiday table. Get ready to dazzle your guests with Grilled Sweet Potatoes' vibrant flavors with Molasses Glaze.
Grilling vegetables takes their flavors to a new level; our sweet potatoes are no exception. The potatoes' natural sweetness intensifies as the flames dance upon the grill, creating a depth of flavor that will have your taste buds singing. The result? A side dish that is both hearty and bursting with the essence of autumn.
But it's not just the grilling that makes these sweet potatoes extraordinary; it's the molasses glaze that elevates them to greatness. With a harmonious blend of orange juice and molasses, this glaze infuses the potatoes with a bright, deep flavor that will leave your guests in awe. And just a sprinkle of allspice adds a touch of complexity, taking this dish to a whole new level of deliciousness.
These grilled sweet potatoes are a feast for the taste buds and add a captivating pop of color to your holiday table. Their hearty texture and autumnal hues make them the perfect companion to your fall party or Thanksgiving spread. Picture the warm orange tones beautifully complementing the golden turkey and vibrant cranberry sauce. Your guests won't be able to resist reaching for seconds.
Don't let this opportunity pass you by. Grab your tongs, embrace the fall vibes, and indulge in the irresistible allure of our Autumn Grill Series.
Grilled Sweet Potatoes with Molasses Glaze Ingredients
- 4 medium sweet potatoes (about 2 lb.)
- 2 Tbs. molasses
- 2 Tbs. fresh orange juice
- 1 Tbs. unsalted butter, melted
- Pinch allspice
- Kosher salt and freshly ground black pepper
- Vegetable oil for the grill rack
Grilled Sweet Potatoes with Molasses Glaze Directions
- Peel the potatoes and cut into 1/2-inch-thick slices. Transfer to a 3-quart pot, cover with cold water by 1 inch, and add 1 tsp. of salt. Bring to a simmer, partially covered, and then simmer until just tender. They should give some resistance when pierced with a fork for 8 to 10 minutes. Remove the potatoes as they are done, and drain.
- Whisk the molasses, orange juice, butter, allspice, 1/2 tsp. of salt, and 1/4 tsp. of pepper in a medium bowl.
- Prepare the grill for medium heat. Oil the grill rack, arrange the potatoes on the grill, and cook, flipping once until grill marks appear on both sides, 3 to 4 minutes total. Brush the tops with some molasses mixture, turn over, and cook for 30 seconds. Brush the second side with the molasses mixture, turn over and cook for 30 seconds more. Transfer the potatoes to a serving platter and season to taste with salt.
Taken from American Made Grills