Grilled Cinnamon Cayenne Sweet Potato Fries W/Honey Soy Glaze

Total Time
50mins
Prep 20 mins
Cook 30 mins

This method is different than most. The whole potatoes are first grilled then cut into planks. Should you prefer a different method, go for it, but definitely try the Honey Soy Glaze. It's the highlight of the recipe. Recipe from Char-Broil All-Star David Olson via The Weather Channel’s “Outdoor Chef” segment.

Ingredients Nutrition

Directions

  1. For the Fries: Preheat the grill to 400 degrees.
  2. Bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. Cool to the touch.
  3. Remove and reserve the potatoes. Turn the grill up to high.
  4. Cut potatoes in half length-wise. Then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
  5. Toss the potato fries with the oil and seasonings until coated liberally.
  6. Lay the slices over the hottest part of the grill.
  7. Grill each side for 2-3 Minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
  8. Remove from the grill. Plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
  9. For the Honey Soy Glaze: Whisk all ingredients in a small mixing bowl.
  10. Bring the mixture to a simmer in a saucepan over medium heat.
  11. Reduce until the sauce is syrup-like in consistency.
  12. Remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.