Ingredients:
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)
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.