Prepare tender miso-orange glazed grilled sweet potatoes right on the barbecue or stove-top grill.
Summer is made for outdoor meals, and whether that means picnics in the park or evenings spent on the back deck, there’s a good chance grilling will be involved. It’s a nice to be able to bring the kitchen outdoors every once in a while to better appreciate the long days and extra sunshine.
The heat of the grill intensifies flavors and draws out the best in whatever you throw on it, and right now for me that would be sweet potatoes.
Grilled sweet potatoes cook up tender and creamy on the insides (thanks to a quick steam ahead of time) and are so much more fun than your standard baked potato on the grill.
How to Make Sweet Potatoes on the Grill:
The principle is simple; you gently steam thick slices of sweet potatoes until just tender to a knife. Meanwhile you whisk together a miso-orange sauce that’s a little bit salty, a little bit sweet and a little bit spicy. You then toss the still warm sweet potato slices with this umami-rich marinade and let it soak it up before skewering them and throwing them on the grill
Skewering the slices decrease the likelihood of stray slices fall through the grates but if you can also lay the slices directly on the grill if you prefer, just make sure to choose sweet potatoes that are on the large side so you have nice big slices to work with.
The miso-orange sauce caramelizes and transforms into a sticky sweet and salty glaze with a bit of heat and great depth of flavor. Just a few minutes on each side, then sprinkle with some green onions and sesame seeds or gomashio before serving and you’re done!
Have you ever made sweet potatoes on the grill?
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