Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter

Name: Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Canola oil, for brushing; 120 milliliters dark rum; 120 milliliters dark rum; 1 Tbsp finely chopped fresh cilantro; 4 servings Kosher salt; 3 Tbsps heaping tablespoons molasses; 0 teaspoons freshly grated nutmeg; 1 teaspoon finely grated orange zest; 4 larges sweet potatoes, scrubbed; 2 sticks unsalted butter, at room temperature

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter might be a recipe you should try. For $2.49 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains approximately 6g of protein, 49g of fat, and a total of 834 calories. It is perfect for The Fourth Of July. If you have pepper, cilantro, nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Molasses and Orange Grilled Sweet Potatoes, Grilled Sweet Potatoes with Orange-Ginger Butter, and Grilled Sweet Potatoes with Chipotle Honey Lime Butter.

Instructions

Watch how to make this recipe.

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.)

Ingredients you will need

Kosher Salt

Potato

Water

Equipment you will use

Knife

Pot

Drain and let cool slightly.

Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use

Ingredients you will need

Salt And Pepper

Orange Zest

Cilantro

Molasses

Butter

Nutmeg

Heat a charcoal or gas grill to medium high for indirect grilling.

Equipment you will use

Grill

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.

Ingredients you will need

Potato

Base