A molasses-nutmeg butter boosts the flavor of Bobby's grilled sweet potatoes!
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Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter
DISH THANKS TO BOBBY FLAY
Level: Easy
Overall: 1 hr (includes cooling time).
Active: 20 min.
Yield: 4 servings.

Active ingredients.

4 big sweet potatoes, scrubbed.
Kosher salt.
1 1/2 sticks saltless butter, at space temperature.
3 loading tablespoons molasses.
1 tablespoon finely chopped fresh cilantro.
1 teaspoon finely grated orange zest.
1/8 teaspoon freshly grated nutmeg.
Freshly ground black pepper.
Canola oil, for brushing.
1/2 cup dark rum.

Instructions.

Put the potatoes in a large pot, cover with cold water, include 1 tablespoon kosher salt, bring to a boil and cook until a paring knife placed into the center of the potatoes meets with some resistance. (Do not prepare through.) Drain and let cool somewhat.

Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and cool up until all set to use.

Heat a charcoal or gas grill to medium high for indirect grilling.

Cut off a thin slice of each potato lengthwise to develop an even base for the potato to rest on. Trim completions of each potato. Rest each potato in between two chopsticks or wood spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.

Brush the potatoes with the canola oil and season with salt and pepper. Location the potatoes on the cooler side of the grill, cover and cook till gently golden and cooked through, 12 to 15 minutes.

Location the potatoes on a plate and right away smear the tops with the butter mixture, making certain it melts into the cuts. Heat the rum in a little saucepan, flambe and put over the potatoes. Serve immediately.

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Bobby Flay's Grilled Hassleback Sugary food Potatoes|Bobby Flay's Barbecue Dependency|Food Network.