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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
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Ingredients

Directions

  1. 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.
  2. Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
  3. 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.

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