Prep 15 mins
Cook 10 mins
This recipe is in the Favorite Brand Name Recipes book for the George Foreman Grill. This is a great way to fix sweet potatoes, spicy and sweet. These can also be cooked outside on a gas or charcoal grill.
- 3 tablespoons packed brown sugar
- 2 tablespoons butter, softened and divided
- 1 teaspoon ground ginger
- 1 teaspoon dark molasses
- 1 teaspoon pineapple juice
- 1⁄4 teaspoon almond extract
- 1 tablespoon cilantro, chopped
- 1 1⁄2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)
- Prehat grill for 5 minutes.
- In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
- Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
- Melt the rmaining butter and brush both sides of cut potato slices.
- Grill for 8 to 10 minutes or until tender.
- Spoon the molasses mixture evenly over cooked potato slices and serve.
- When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.
Sooooo yummy! Took too long on the grill so I broiled them in the oven for a few minutes! Will do these again!
I made 2 servings part of my Menu #28849 menu. Placed all ingredients into a oil lined heavy duty foil, wrapped to seal and then on the grill to cook. Then removed and placed on the grill just to mark. I did use white sweet potatoes. Saved the cilantro to garnish for me alone. DH doesn`t like it. Made for ZWT5. Thanks!
I thought these tasted heavenly! DH, on the other hand, thought they were a lot of work for the end result. He suggests sauteeing these on the stovetop or baking, then topping for much less hassle. The flavor of the sauce is such that we WILL be revisiting this recipe! Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.