Charred Sweet Potatoes with Honey and Olive Oil
Grilled Japanese sweet potatoes glazed with a honey-vinegar reduction and finished with olive oil, flaky sea salt, and black pepper. This dish combines sweet, tangy, and smoky flavors for a delicious side dish.
Ingredients
- •8 whole Japanese sweet potatoes
- •4 tablespoons olive oil
- •¼ cup honey
- •¼ cup white wine vinegar
- •1 to taste Kosher salt
- •1 to taste Flaky sea salt
- •1 to taste Freshly cracked black pepper
Cooking Instructions
- 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. (Or, steam in a basket set over a pot filled with 1" of boiling water 30-35 minutes. If not using right away, let cool, then cover and chill until ready to grill-up to 2 days.)
45 min
- 2.
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
4 min
- 3.
Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. 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.
5 min
- 4.
Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.
2 min
