Grilled Cinnamon Cayenne Sweet Potato Fries Whoney Soy Glaze Recipes

GRILLED SWEET POTATO FRIES

Steps:

• Preheat a grill to medium-high heat and oil the grates.
• In a large pot, add the sweet potatoes and cover with cold salted water. Bring them to a boil over medium heat. Lower the heat and simmer until you can pierce each potato with a paring knife and there is little to no resistance, approximately 25 to 30 minutes. Do not overcook.
• Transfer the sweet potatoes to a large bowl of cold water to halt their cooking process. Once the potatoes are cool, drain well. Peel the potatoes and cut them lengthwise into thick wedges, about 6 wedges per potato. Put the potatoes into a large bowl and coat them with olive oil. Add the brown sugar, cayenne, salt, pepper, cinnamon and cloves and toss to evenly coat. Put the wedges on the preheated grill. Cook until they are heated through and caramelized, approximately 3 to 4 minutes per side. Serve them as they are, or with a side of mint and cumin aioli, if desired.

GRILLED SWEET POTATO WEDGES

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

GRILLED SWEET POTATO WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Scrub sweet potatoes thoroughly under cold running water. Cut each potato lengthwise into 8 wedges. Place wedges in a bowl and toss with 2 tablespoons of oil. Combine remaining olive oil, paprika, salt, garlic powder, cinnamon, and cayenne in a separate small bowl.
• Place wedges on the grill perpendicular to the grates and reduce heat to low. Grill over low heat, turning occasionally, until potatoes are soft, 16 to 18 minutes. Brush wedges with oil mixture on both sides, and grill 1 to 2 minutes more, then transfer to a plate.

GRILLED SWEET POTATO FRIES

Steps:

• Place the whole potatoes in a large pot of cold water. Add 2 tablespoons salt, then bring to a gentle boil. Let boil until the potatoes are tender, but still quite firm, about 10 to 15 minutes. You should be able to pierce them with a fork somewhat easily, but the potatoes should still be too firm too eat. Drain and let cool slightly. Heat the grill to medium (about 400 degrees F).
• Slice each potato in half lengthwise, then slice each half into 4 to 6 wedges, depending on the size. Each wedge should be about 1/3 inch thick. As you slice the potatoes, peel off their skins (they should come off easily). Place the wedges in a bowl, then drizzle with olive oil. Sprinkle with brown sugar, chipotle chile pepper, and the remaining 1 teaspoon salt. Toss to coat.
• Grill the sweet potato fries on each side until they're lightly golden brown, have some grill marks (depending upon your preference) and are tender, about 6 minutes total. Remove to a serving platter. Enjoy hot, sprinkled with cilantro as desired.

CINNAMON HONEY GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375° F. Layer a large baking sheet with parchment paper and then spray with cooking spray.
• Combine butter and honey in a large skillet and melt over medium heat.
• Remove from heat and toss in chopped sweet potatoes to coat with honey butter mixture. Sprinkle in salt and pepper; stir to combine.
• Place the chopped and coated sweet potatoes in a single layer on top of the parchment paper.
• Sprinkle with cinnamon and bake for 30 minutes at 375° F. Remove from oven and dust parsley over the top prior to serving.
• Melt the butter and honey in a large cast-iron skillet, add the chopped potatoes, season with salt and pepper, and then sprinkle with cinnamon.
• Place the cast-iron skillet on top of the grill grates and cook at 375° F for 30 minutes or until the potatoes are fork-tender. Dust with dried or fresh herbs prior to serving.
• Transfer the prepared melted honey-butter mixture plus sweet potatoes to the center of a large piece of foil. Season well with salt and pepper, sprinkle with cinnamon, and then roll the foil up to ensure the mixture doesn't leak out.
• Place the foil packets on top of the grill grates for 30 minutes at 375° F.
• If you like those pretty grill marks on your veggies, then chop each sweet potato into sliced rounds - keeping them at the same width.
• Brush with olive oil and use tongs to place directly on the grill grates. Cook at 375° F until you achieve the perfect markings and then transfer to your cast-iron skillet with the melted butter and honey. Stir to coat each potato.
• Season well, sprinkle with cinnamon, and complete the cooking process in the skillet on the grill until the potatoes are fork-tender.

CINNAMON SWEET POTATO FRIES

Steps:

• Preheat oven to 350 degrees F.
• Peel sweet potatoes and then slice into French fry style sticks.
• Line a jelly roll pan with a sheet of baker's parchment paper.
• Toss sweet potato fries in a bowl with olive oil to coat sweet potatoes.
• Lie sweet potato fries on to the parchment paper.
• Sprinkle with salt.
• Use 1.5 teaspoons worth of cinnamon and sprinkle sweet potato fries.
• Bake them for 20 minutes, then turn them over.
• Sprinkle salt and remaining cinnamon on the fries.
• Bake them for an additional 30 minutes.
• Serve and enjoy!

HONEY-GLAZED OVEN-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.

GRILLED CINNAMON CAYENNE SWEET POTATO FRIES W/HONEY SOY GLAZE

Steps:

• For the Fries: Preheat the grill to 400 degrees.
• Bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. Cool to the touch.
• Remove and reserve the potatoes. Turn the grill up to high.
• Cut potatoes in half length-wise. Then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
• Toss the potato fries with the oil and seasonings until coated liberally.
• Lay the slices over the hottest part of the grill.
• Grill each side for 2-3 Minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
• Remove from the grill. Plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
• For the Honey Soy Glaze: Whisk all ingredients in a small mixing bowl.
• Bring the mixture to a simmer in a saucepan over medium heat.
• Reduce until the sauce is syrup-like in consistency.
• Remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.