Grilling: Cider-Glazed Sweet Potatoes

Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

[Photographs: Joshua Bousel]

20091119-cider-glazed-sweet-potatoes-on-the-grill.jpgIf there's any tension during my family's Thanksgiving, it's usually over who and what gets control of the oven. Too many dishes have been scraped because of limited cooking space, so recipes that don't require oven use are golden.

Even though I hesitate to call this recipe for cider-glazed sweet potatoes real grilling, it does bring the cooking outdoors, which gets bonus points for getting me out of the kitchen completely.

The sweet potatoes are roasted in a liquid mixture of apple cider, brown sugar, olive oil, and cider vinegar until the liquid cooks down and glazes the spuds, which just happens to be about the same time the potatoes become velvety smooth inside. It's a simple recipe that requires little attention, but produces a luscious, sticky-sweet side, making it an excellent choice for any Thanksgiving menu.

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Grilling: Cider-Glazed Sweet Potatoes

About This Recipe

Ingredients

  • 6 medium sweet potatoes, about 5 pounds
  • 1/2 cup apple cider
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dark brown sugar
  • Sea salt

Procedures

  1. 1

    Light a chimney 3/4 full of charcoal. While the fire is lighting, peel and cut the sweet potatoes into 2-inch wedges or chunks. Whisk together the cider, oil, vinegar, and sugar and toss the mixture with the potatoes. Place the potatoes and liquid in a large shallow roasting pan.

  2. 2

    When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place the roasting pan with the potatoes in the center of the grill and cover. Cook, stirring occasionally, until the liquid has evaporated and the potatoes are browned on the edges and soft on the inside, about 45 to 60 minutes.

  3. 3

    While still hot, season to taste with sea salt. Serve warm.

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