CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL

Charred Sweet Potatoes with Honey and Olive Oil image

Provided by Alison Carroll

Yield 8 servings

Number Of Ingredients 7

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8 small or 4 large Japanese sweet potatoes
4 tablespoons olive oil, divided
1/4 cup honey
1/4 cup white wine vinegar
Kosher salt
Flaky sea salt
Freshly cracked black pepper

Steps:

Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil-you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30-45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30-35 minutes. If not using right away, let cool, then cover and chill until ready to grill-up to 2 days.)
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.