Ingredients Jump to Instructions ↓

  1. 8 sweet potatoes

  2. 1 cup balsamic vinegar

  3. 1/4 cup sugar

  4. 1 tablespoon butter -- cold

  5. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : Scrub sweet potatoes well. Place in a large pot and cover with cold water. Bring water to a boil, reduce heat, and simmer until almost tender, about 40 minutes (they should be a little undercooked). Remove from heat and drain; peel and set aside. (Sweet potatoes can be prepared 1 day in advance up to this point.) Combine balsamic vinegar and sugar in a small saucepan over high heat. Simmer mixture until it is thick and syrupy, or reduced by one-half, about 10 minutes. Remove from heat, add butter and cool. If using grill, heat grill to high. Cut sweet potatoes crosswise into 1/2-inch-thick slices. Brush tops of slices with oil and place, brushed side down, on grill until marked, about 2 minutes. While slices are cooking, brush the other sides with remaining oil and turn over. Grill until marked, about 2 more minutes. Brush grilled sweet potatoes on both sides with vinegar glaze and serve. If using grill, heat grill to high. Arrange sweet potatoes slices on a baking sheet and brush tops with glaze; no oil is necessary. Place baking sheet under grill and grill until glaze starts to bubble, 3 to 4 minutes. Remove from oven, turn potatoes over, and brush with glaze. Grill for 3 to 4 more minutes. Recipe By: Martha Stewart Living November 1994


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