Jamaican Grilled Sweet Potatoes
Sweet potatoes have golden flesh and tan skin; yams are bright orange inside with a reddish tint to their skin. Choose your favorite for this recipe. The rum mixture melts over the hot potatoes or can be melted in a small pan on the grill and drizzled on!
Prep and Cook Time 30 minutes
Makes 6 servings
|2||large (about 1-1/2 pounds) sweet potatoes or yams|
|3||tablespoons packed brown sugar|
|2||tablespoons softened butter, divided|
|1||teaspoon ground ginger|
|2||teaspoons dark rum|
|1||tablespoon chopped fresh cilantro|
- Pierce potatoes in several places with fork. Place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until crisp-tender, rotating 1/4 turn halfway through cooking. Let stand 10 minutes. Diagonally slice about 1/2 inch off ends of potatoes. Continue cutting potatoes diagonally into 3/4-inch-thick slices.
- Combine brown sugar, 1 tablespoon butter and ginger in small bowl; mix well. Stir in rum and cilantro; set aside.
- Melt remaining 1 tablespoon margarine. With half of melted margarine, lightly brush one side of each potato slice. Grill slices margarine-side down on covered grill over medium coals 4 to 6 minutes or until grillmarked. Brush tops with remaining melted margarine; turn over and grill 3 to 5 minutes or until grillmarked. To serve, spoon rum mixture equally over potato slices.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||18 %|
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