Recipe: Grilled Sweet Potatoes with Balsamic Glaze

Grilled Sweet Potatoes with Balsamic Glaze
Recipe By : Martha Stewart Living November 1994
Servings: 8

8 sweet potatoes
1 cup balsamic vinegar
1/4 cup sugar
1 tablespoon butter -- cold
2 tablespoons olive oil

Scrub sweet potatoes well. Place in a large pot and cover with cold water. Bring water to a boil, reduce heat, and simmer until almost tender, about 40 minutes (they should be a little undercooked). Remove from heat and drain; peel and set aside. (Sweet potatoes can be prepared 1 day in advance up to this point.)

Combine balsamic vinegar and sugar in a small saucepan over high heat. Simmer mixture until it is thick and syrupy, or reduced by one-half, about 10 minutes. Remove from heat, add butter and cool.

If using grill, heat grill to high. Cut sweet potatoes crosswise into 1/2-inch-thick slices. Brush tops of slices with oil and place, brushed side down, on grill until marked, about 2 minutes. While slices are cooking, brush the other sides with remaining oil and turn over. Grill until marked, about 2 more minutes. Brush grilled sweet potatoes on both sides with vinegar glaze and serve.

If using broiler, heat broiler to high. Arrange sweet potatoe slices on a baking sheet and brush tops with glaze; no oil is necessary. Place baking sheet under broiler and broil until glaze starts to bubble, 3 to 4 minutes. Remove from oven, turn potatoes over, and brush with glaze. Broil for 3 to 4 more minutes.