Save Recipe Print
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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