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Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Grilled Sweet Potato Wedges with Orange-Molasses Butter
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 46 mg
- Sodium
- 238 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 46 mg
- Sodium
- 238 mg
Ingredients
Directions
- Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
- Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
- Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.
Cook’s Note
The orange-molasses butter can be made two days ahead and stored, covered, in the refrigerator. Just remove it from the refrigerator 20 minutes before using.
