- 4 sweet potatoes, quartered (or 8 small)
- ¼ cup
- ¼ cup
- 2 Tbsp
- 1 tsp fresh thyme
Time: 50 Minutes
Yield: 4 Servings
- Fill a large pot with 1-inch of water. Turn heat to high and set sweet potatoes in a basket on top. Cover and steam for 30–35 minutes, or until just tender.
- Meanwhile, prepare the glaze by adding honey, vinegar, and thyme to a small pot. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened. Season with salt and pepper.
- Preheat the grill or grill pan to medium-high heat. Dry sweet potatoes with a paper towel and brush with olive oil on all sides. Season with salt and pepper. Place on grill, cut-side down, until slightly charred, about 5 minutes. Remove and transfer to a platter. Brush with glaze and sprinkle with sea salt before serving.
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