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Charred Sweet Potatoes With Honey and Olive Oil

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Alex Lau

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

Ingredients

8 servings

8

small or 4 large Japanese sweet potatoes

4

tablespoons olive oil, divided

¼

cup honey

¼

cup white wine vinegar

Kosher salt

Flaky sea salt

Freshly cracked black pepper

Preparation

  1. Step 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.)

    Step 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.

    Step 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.

    Step 4

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

Nutrition Per Serving

Calories (kcal) 150
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 22
Dietary Fiber (g) 2
Total Sugars (g) 11
Protein (g) 1
Sodium (mg) 35
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