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Grilled Sweet Potatoes with Soy Sauce, Maple, and Bacon

Grilled Sweet Potatoes with Soy Sauce, Maple, and Bacon


Put the potatoes in a medium pot, add enough water to cover by about ½ inch, and add enough salt so the water tastes slightly salty. Bring the water to a boil over high heat, reduce the heat, and simmer gently until the potatoes are nearly cooked but still firm, about 5 minutes. Drain and let them cool. You can do this a few days in advance.

Preheat the oven to 400 degrees F. Add the bacon to a foil-lined baking sheet in one layer and bake until brown and crispy, about 15 minutes. Transfer to paper towels to drain, reserving the fat for another purpose.

Combine the soy sauce, maple syrup, and sherry vinegar in a small pan, bring to a boil over high heat, and cook until the mixture thickens slightly, about 3 minutes.

Combine in a blender with the butter (or over low heat, whisk in a piece of butter at a time), blend until smooth, and reserve.

Preheat a well-oiled grill to cook over medium-high heat. Skewer the potatoes, leaving a little space between slices and leaving a couple of inches at the bottom of the skewer empty. Brush or drizzle some of the soy sauce mixture all over the potatoes. Grill the potatoes, flipping and brushing or drizzling on sauce occasionally, until the potatoes are lightly charred, shiny, and cooked through, 5 to 8 minutes.

Transfer the skewers to plates, crumble on the bacon, sprinkle on the scallions, and drizzle on a little extra sauce. Eat.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


Recipe Summary

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or more to taste
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.

Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.


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