Charred Sweet Potatoes With Toum Recipes

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CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL



Charred Sweet Potatoes with Honey and Olive Oil image

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Provided by Alison Carroll

Categories     Bon Appétit     Grill/Barbecue     Sweet Potato/Yam     Side     Vegetable     Summer     Honey

Yield 8 servings

Number Of Ingredients 7

8 small or 4 large Japanese sweet potatoes
4 tablespoons olive oil, divided
1/4 cup honey
1/4 cup white wine vinegar
Kosher salt
Flaky sea salt
Freshly cracked black pepper

Steps:

  • 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.)
  • 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.
  • 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.
  • Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.

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