Grilled Sweet Potatoes with Sugar-butter-rum Glaze
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large sweet potatoes, scrubbed off
- 1 tablespoon sea salt
- 170 g butter, room temperature, unsalted
- 3 tablespoon maple syrup or molasses
- 115 g suar, brown
- 110 ml rum, darker
- 1 tablespoon parsley, fresh, finely chopped
- 1 teaspoon orange zest
- teaspoon ⅛ nutmeg
- Black pepper from the mill
- Rapeseed oil for brushing
Print Recipe
Pin Recipe Instructions
- Put the sweet potatoes in a large saucepan, cover with cold water, add the sea salt and cook the sweet potatoes undercooked. The potatoes should not be completely cooked, but should still be firm in the middle. It`s best to check it every now and then with a toothpick.
- Preheat the grill to medium heat, approx. 170-180 ° C. While the potatoes are boiling, mix the butter with the maple syrup, sugar, rum, orange peel, nutmeg and the chopped parsley to a creamy mixture.
- As soon as the potatoes are half cooked, remove them from the water and let them cool down a little. With a sharp knife, cut into the potatoes in a fan-like manner every 4 - 5 mm so deep that they are not cut through and are still connected at the bottom.
- As an aid you can e.g., take the handle of a wooden spoon and cut with the knife so deep that the blade is on the wooden spoon. With the incised side facing up, brush the potatoes with oil, season with salt and pepper.
- Carefully place the sweet potatoes on the grill and grill indirectly with the lid closed. After 12-15 minutes they should have turned a bit golden in color.
- Now spread some of the sugar-butter-rum glaze over the potatoes. Make sure that the mixture runs into the incisions and grill the potatoes for another 3 - 4 minutes.
- Repeat this until the glaze is used up. Then remove from the grill and serve.
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