|2||sweet potatoes, medium|
|1||small cinnamon stick|
|Juice of small orange|
|1 1/2||tablespoons chopped peanuts|
|1/2||tablespoon unsalted butter, room temperature|
|1/2||tablespoon peanut butter|
|1/2||tablespoon chives, minced|
|1||small pinch allspice|
|Salt and black pepper to taste|
- Peel the sweet potatoes and slice them cross wise into ½ inch thick slices. Cook them in boiling salted water with cinnamon until just done, about 8 to 10 minutes. You should be able to stick a fork through them, but you should still feel some resistance, and the slices should not break apart easily. Remove them from the heat, drain, and cool to room temperature.
- While the sweet potato slices are cooling, mix together all the remaining ingredients in a small bowl. Mash the mixture with the back of a spoon until the butter is well incorporated.
- Over a moderately hot fire, grill sweet potato slices until slightly brown on each side, about 2 to 3 minutes per side. Then brush them with the molasses mixture and cook very briefly, about 30 seconds per side, to give the potatoes a nice glaze. Sprinkle chopped peanuts and chives.
Adapted from: The Thrill of the Grill © 1990 by Chris Schlesinger and John Willoughby
Serve this easy side year round! Put the sweet potato slices on skewers and grill for even more fun!