Charred Sweet Potatoes with Honey and Olive Oil

Ingredients for Charred Sweet Potatoes with Honey and Olive Oil

• 8 small or 4 large Japanese sweet potatoes

• 60ml olive oil, divided

• 60ml vegan honey

• 60ml white wine vinegar

• Sal kosher

• Sal marinho em flocos

• Freshly cracked black pepper

Prepare a grill for medium-high heat. Rub sweet potatoes with 2 tablespoons 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.)

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.

Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 tablespoon 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.

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

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.