Grilled Sweet Potato Chunks
Who says just because it’s fall that you have to put away your grill? Introduce some of fall’s signature foods onto your grill with this new way to eat a sweet potato!
2 Large Sweet Potatoes (cleaned and wedged)
¼ c Olive Oil
½ c Maple Syrup
¼ c Soy Sauce (low sodium if possible)
2 T Dark Brown Sugar
- Preheat grill to 400 degrees
- Pour olive oil into a small bowl (use a Tupperware container with lid as we are going to use remaining oil later). Brush all sweet potato wedges lightly and place on grill towards perimeter of grill (try not to put potatoes directly over heat source or they will burn). Turn wedges about 15-20 minutes into cooking so grill marks will be on both sides of the wedges.
- While potatoes are cooking, combine remaining olive oil and soy sauce in a small saucepan. Bring to a boil and then add in maple syrup. Reduce heat to medium and then add brown sugar. When sugar is dissolved, reduce heat to simmer and continue to stir while sauce reduces (must continue to stir or sauce will burn). When sauce is reduced, remove from heat and place in Tupperware container.
- Check to see that potatoes are crispy on the outside and mealy and tender inside. Remove from heat and then place in container. Cover container and shake wedges to ensure they are covered in glaze. Remove from container and lightly sprinkle with sea salt.