Charred Sweet Potatoes with Honey and Oil
Full of color and lovely sweet flavor, these potatoes are excellent eating with a knife and fork, or sliced up on a Croccantini for a crunchy appetizer bite!
8 small or 4 large Japanese sweet potatoes
4 Tbsp olive oil, divided
1/4 cup honey
1/4 cup white wine vinegar
Sea salt and freshly cracked pepper to taste
- Preheat grill to medium high heat. Rub sweet potatoes with 2 Tbsp olive oil and wrap tightly in foil. Grill, turning every 5 minutes, until tender, about 30-35 minutes. Remove from grill, unwrap, and let cool slightly.
- While potatoes are grilling, bring honey, vinegar, and salt to a boil in a small saucepan over medium-high heat, then reduce to a simmer. Let simmer until honey mixture is just beginning to thicken, about 3-4 minutes. When honey mixture begins thickening, turn heat onto low, and keep warm.
- Cut the slightly cooled sweet potatoes in half lengthwise, rub cut surfaces with olive oil and season with salt to taste, then grill, cut side down, for about 5 minutes, until lightly charred. Transfer to a cutting board, and brush with honey glaze.
- Arrange potatoes on a platter, or cut into slices and place on Original Mini Croccantini. Drizzle with more glaze, and remaining Tbsp of olive oil. Season with salt and pepper to taste, and enjoy!