Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter
- 4 large sweet potatoes, scrubbed
- Kosher salt
- 1 1/2 sticks unsalted butter, at room temperature
- 3 heaping tablespoons molasses
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon finely grated orange zest
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- Canola oil, for brushing
- 1/2 cup dark rum
Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
Heat a charcoal or gas grill to medium high for indirect grilling.
Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.
Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts. Heat the rum in a small saucepan, flambe and pour over the potatoes. Serve immediately.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
Recipe courtesy Bobby Flay