- 2 lbs. medium sweet potatoes, scrubbed
- 2 tbsp. vegetable oil, plus more for oiling the grill
- 1/2 tsp. salt
- 4 oz. butter, softened
- 1 c. light packed brown sugar
- 2 tbsp. (to taste) chipotles in adobo sauce
- 2 tbsp. water
Bring the sweet potatoes to a boil in a large pot of heavily salted water. Reduce the heat to medium and simmer until a toothpick can easily be inserted into each potato, about 25 minutes.
Drain the sweet potatoes and let cool slightly, about 10 minutes. Transfer to a large plate and arrange in a single layer. Refrigerate until cool, at least 1 hour.
Meanwhile, combine sauce ingredients (only use the sauce from the chipotles, not the peppers themselves) in a small pot and bring to a slow simmer, stirring constantly.
Cook until slightly reduced and thickened, about 5 minutes. Remove from heat, and keep warm.
Once the sweet potatoes are cool, pre-heat your grill to medium high (375°F) and oil the grates.
Halve the sweet potatoes lengthwise. Cut the halves lengthwise into 3/4-inch-thick wedges and place in a single layer on a baking sheet.
Place the sweet potato wedges on the grill in a single layer, cover, and cook until grill marks appear, 2 to 3 minutes. Flip the wedges to the other cut side, and repeat.
Transfer grilled sweet potato wedges to a platter, and drizzle with Caramel Adobo Sauce.
Simple Grilled Asparagus
3 pound fresh asparagus, trimmed and peeled
12 tablespoons olive oil
6 tablespoons fresh lemon juice
3 teaspoon salt
Place asparagus on a plate. Drizzle oil and lemon juice over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes on pre-heated grill racks. Each minute or so, roll each spear 1/4 turn.
Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately.
Okay, I’ll meet you halfway… here’s one of my favorite holiday side dishes that require minimum time outdoors, while still bringing tons of great grill flavor to the party!
Balsamic Cranberry Brussels Sprouts
I tested this recipes on some friends recently, one of whom informed me that while she despised Brussels sprouts, she would “try one” for me. She made a point of telling me, after dinner, that she had gone back for seconds. If you know folks who’ve never met a Brussels spout they loved… this is a good one to introduce them to!
- 1 lb. Brussels sprouts*
- 32 oz. chicken broth
- Salt and pepper
- 15 oz. jellied cranberry sauce
- 1/2 c. balsamic vinegar
- 1/2 c. sugar
- 4 skewers, soaked
* For even cooking, try to pick Brussels sprouts of a uniform in size and shape
Meanwhile, bring the chicken broth to simmer in a stock pot. Cut off the stem end of the Brussels sprouts and remove any off-color outer leaves.
Add the Brussels sprouts to the chicken stock, return to a simmer (if necessary, add water until sprouts are just covered), and cook 8 to 10 minutes, stirring often, until they are still firm, but you can poke a skewer through them.
Drain and allow the sprouts to cool until you can handle them. Skewer 6 to 8 sprouts onto each skewer, and brush with reduction sauce.
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Place the skewers onto the grill over medium heat. Cover and cook for 2 to 3 minutes. Turn the skewers over and continue to cook for another 2 minutes.
Serve as is or for an extra punch of flavor, remove the sprouts from the skewers, plate, and drizzle with remaining reduction sauce.