Grilled & Glazed Sweet Potatoes
Kosmo's Grilled & Glazed Sweet Potatoes
Grilling sweet potatoes adds a subtle smokey flavor that is an outstanding accompaniment to your holiday meal, or any rustic dish.
4 med Garnet yams (evenly sized)
1/4 cup Water
1/4 cup Canola oil
1/3 cup Kosmo's Sweet Apple Chipotle barbecue sauce
2 Tbsp Unsalted butter, melted
Peel the yams and cut them into 1" slices.
Start your grill and prepare for direct cooking at about 275º.
Pour the water into a medium microwave-safe baking dish and arrange the potatoes in even layers in the dish, cover tightly with a lid or plastic wrap.
Microwave the potatoes for 8-12 minutes at 80% power, or until they are just barely starting to soften under moderate finger pressure.
Note: Microwave ovens vary in power, so you will have to adjust your cooking time accordingly. I cook them half of the time, check their progress, and then cook longer as needed.
Add the oil and rub/seasoning to a gallon size zip-top bag, seal, and slosh to combine. Add the yams to the bag, remove the excess air, seal, slosh gently to coat the yams. Set aside until you are ready to grill.
Make the glaze by mixing the barbecue sauce and butter well in a small bowl, set aside.
Arrange the yams in a single layer on your cooking grate and cook direct for 5 minutes.
Gently rotate the yams 45º (to make those beautiful crosshatched grill marks) and cook another 5 minutes.
Gently turn each yam slice over and brush each with a light coat of the glaze, cook another 5 minutes.
Gently rotate the yams 45º and cook another 5 minutes.
Gently turn each yam slice over, brush each with a light coat of the glaze, and immediately remove them to a serving dish or platter. Drizzle any remaining glaze over the yams, cover and set aside until you're ready to serve.
Note: You can cook the yams ahead of time and then warm them in the microwave at serving time.
Serve and enjoy!