Categories: Sides

Ingredients

• 8 small or 4 large Japanese sweet potatoes
• 4 tbsp. olive oil, divided
• 1/4 cup honey
• 1/4 cup white wine vinegar
• Kosher salt
• Flaky sea salt
• Black pepper

Directions

1. 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.

2. Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high, reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.

3. Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 tbsp. olive 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.

4. Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 tbsp. oil. Season with sea salt and pepper.

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