Grilled Sweet Potatoes with Molasses Glaze – Harvest Grilling Series

As we bring our Harvest Grilling Series to a close, our last installment is Grilled Sweet Potatoes with Molasses Glaze. Sweet potatoes speak of Fall and Thanksgiving, but preparing them on the grill will bring a whole new experience. Grilled veggies are wonderful because their flavors deepen over the fire. With its hearty texture and inherent autumn color palate, this is a terrific side dish to accompany your holiday entertaining.

Beginning with the glaze, molasses and orange juice is combined to create a deep and bright combination of flavor. The allspice brings a complexity of taste to an otherwise simple vegetable. However, be consistent in handling and flipping the sweet potato slices to maximize the beautiful presentation and grill marks. Once you taste these sweet potatoes, you may rethink your traditional sweet potato casserole from the last ten Thanksgiving meals. So fire up the grill, grab a jacket, and begin making your own traditions.

Servings: 4-6

Grilled Sweet Potatoes Ingredients

  • 4 medium sweet potatoes (about 2 lb.)
  • 2 Tbs. molasses
  • 2 Tbs. fresh orange juice
  • 1 Tbs. unsalted butter, melted
  • Pinch allspice
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for the grill rack

Grilled Sweet PotatoesDirections

  1. Peel the potatoes and cut into 1/2-inch-thick slices. Transfer to a 3-quart pot, cover with cold water by 1 inch, and add 1 tsp. salt. Bring to a simmer, partially covered, and then simmer until just tender. They should give with some resistance when pierced with a fork, 8 to 10 minutes. Remove the potatoes as they are done, and drain.
  2. In a medium bowl, whisk the molasses, orange juice, butter, allspice, 1/2 tsp. salt, and 1/4 tsp. pepper.
  3. Prepare grill for medium heat. Oil the grill rack, arrange the potatoes on the grill, and cook flipping once until grill marks appear on both sides, 3 to 4 minutes total. Brush the tops with some of the molasses mixture, turn over and cook 30 seconds. Brush the second sides with the molasses mixture, turn over and cook 30 seconds more. Transfer the potatoes to a serving platter and season to taste with salt.

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