Charred Sweet Potatoes with Honey and Olive Oil

From the kitchen of Carly

Impossibly sweet Japanese sweet potatoes get charred on the grill, then dressed with a warm honey-vinegar glaze that cuts through the richness. Crispy outside, creamy within, finished with flaky salt and pepper for balance.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 small or 4 large Japanese sweet potatoes
  • 14 tablespoons olive oil, divided
  • 11/4 cup honey
  • 11/4 cup white wine vinegar
  • 1Kosher salt
  • 1Flaky sea salt
  • 1Freshly cracked black pepper

Instructions

  1. Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil, you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30, 45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30, 35 minutes. If not using right away, let cool, then cover and chill until ready to grill, up to 2 days.)

  2. Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.

  3. Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.

  4. Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.