Best Grilled Sweet Potatoes With Caramel Sauce Recipes

GRILLED SWEET POTATOES

Steps:

• Gather the ingredients.
• Cut sweet potatoes into 3/4-inch slices.
• Bring 3 quarts of water to a boil. Add salt and potatoes. Boil until potatoes are just starting to soften, about 8 to 10 minutes.
• Combine butter, brown sugar and cinnamon in a small bowl, set aside.
• Brush potatoes on both sides with vegetable oil and also oil the grill grates well. This creates a nice nonstick surface so the potatoes don't get stuck and fall apart.​
• Place sweet potato slices on preheated grill over a medium-low heat and cook for about 10 to 15 minutes, turning a few times during cooking process. During the last 5 minutes, begin basting with butter-sugar mixture. Keep an eye on the potatoes as this both butter and sugar can cause flare-ups on the grill. So keep the lid open for this part of the cooking.
• When the sweet potatoes as soft through the middle and browned on the surface they are ready. Remove, brush once more with remaining butter mixture and serve.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

GRILLED SWEET POTATOES

Steps:

• 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.

GRILLED SWEET POTATOES WITH CARAMEL SAUCE

Steps:

• Wash sweet potatoes and wrap in foil. Place on grill over indirect heat (opposite side as the hot coals). Turn over after 1/2 hour. Bake for 1-1/4 hrs or until fork tender.
• Caramel Sauce: Place the rest of the ingredients in a skillet over med. heat, stirring constantly so it won't burn. Cook until it reaches a med. caramel color. Remove from heat and spoon over your baked sweet potatoes.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE

Steps:

• Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
• Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
• Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.

SWEET POTATO DUMPLINGS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. Roll out each biscuit into a 3-in. circle. In a small bowl, mix sweet potatoes and 3/4 teaspoon cinnamon. Place 1 tablespoon sweet potato mixture on one side of each circle. Fold dough over filling. Press edges with a fork to seal. Transfer to a greased 13x9-in. baking pan, overlapping slightly., In a small heavy saucepan, combine sugars, water, butter and remaining cinnamon. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes., Pour over dumplings. Bake, uncovered, 30-35 minutes or until golden brown.