Grilled Sweet Potatoes with Orange Maple Butter

Grilled Sweet Potatoes with Orange Maple Butter


November 15, 2013

Sweet potatoes can be boiled in advance and then kept in the fridge in their skins until you’re ready for them – a quick turn on the grill and they’re ready in under 5 minutes.

  • Makes: Serves 6.


3-4 small-medium dark fleshed sweet potatoes

olive or canola oil, for brushing

¼ cup butter

¼ cup pure maple syrup

finely grated zest of half an orange (a teaspoon or so)


1Put the potatoes whole into a large saucepan or small pot, cover with water and bring to a simmer. Cook for 20-30 minutes, until just tender when poked with a knife. Pull them out of the water and set aside until they're not steaming hot. Meanwhile, heat the butter, maple syrup and orange zest in a small saucepan until melted and smooth.

2Cut them, with their skins on, into thick slices or lengthwise into quarters. Brush with oil and cook on a preheated grill, turning with tongs, for a few minutes, or until char-marked (and heated through if you cooked them ahead). Serve the grilled potatoes warm, drizzled with maple butter.


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