I love molasses, and it actually has a surprising amount of iron per ounce. But if you'd rather substitute honey for the molasses, be my guest. Sweet potatoes are dense so they are likely to take a little longer than the meat that you're grilling. Bear that in mind as you plan your grilling.
Anyway, give this recipe a try. You'll be happy you did.
GRILLED SWEET POTATOES
- 3 medium- to large-sized sweet potatoes
- 1/4 cup of canola oil, plus 3 tablespoons
- 1/2 teaspoon of salt
- 1/4 cup of molasses (unsulphured)
1. Preheat the grill and peel the sweet potatoes. Slice each potato in half and then cut each half into about 4-5 thick slices. Each slice should be about 4 to 5 inches long and about 1 to 2 inches thick.
2. Place the sliced sweet potatoes in a large bowl and drizzle the 1/4 cup of canola oil over them. Working with your (clean) hands, move and turn the potatoes so they are all coated with a reasonable amount of oil. Sprinkle the salt over them and once again mix the potatoes around with your hands.
3. Lift the sweet potato slices from the bowl, allowing excess oil to drip off, and transfer them all to a plate that can be placed beside the grill.
4. Place the sweet potato slices on the grill over a medium flame, turning occasionally. They should take no more than 15 to 20 minutes. You can test whether they're "done" by sliding a sharp knife into the center of one of the potatoes. If it slides in fairly easily, they are ready.
5. While sweet potatoes are cooking, use a whisk to mix the remaining 3 tablespoons of canola oil with the 1/4 cup of molasses. Then pour this molasses oil into a medium-sized platter or glass pie plate. As you remove the sweet potato slices from the grill, place them in the molasses oil -- turning them to coat all sides.
6. The sweet potatoes are ready to serve with your favorite grilled meats.