Grilled Sweet Potato Wedges With Orange Molasses Butter Recipes

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 WEDGES WITH MAPLE BUTTER

Steps:

• Heat grill to medium-high heat.
• Place the wedges in a large bowl and drizzle with oil. Season with salt and pepper and toss to combine. Place on the grill, cooking on all sides until cooked through, about 10 minutes total. Remove and drizzle or brush with a bit of maple butter, sprinkle with salt and parsley to finish.
• In a bowl, blend the butter, maple syrup and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn.

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.

GRILLED SWEET POTATO WEDGES

Steps:

• Place 2 large sweet potatoes in a pot and cover with cold water. Bring to a simmer over medium-high heat and cook until easily pierced with a knife, 25 to 35 minutes. Drain and let cool slightly, then cut into 1/2-inch-thick wedges.
• Brush the sweet potatoes with 1 tablespoon olive oil and sprinkle with 1 1/2 teaspoons chili powder and a little salt. Grill over medium-high heat, turning once, until well marked, 2 to 5 minutes per side. Remove to a platter; drizzle with olive oil and sprinkle with flaky salt.

GRILLED SWEET POTATO WEDGES WITH ORANGE-MOLASSES BUTTER

Steps:

• Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
• Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
• Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.