1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (127g) Recipe makes 6 servings
Calories 162
Calories from Fat 35		(21%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 93mg		3%
Potassium 441mg		12%
Total Carbohydrate 30.6g		10%
	Dietary Fiber 3.5g	13%
	Sugars 11.5g
Protein 1.9g		3%
detailed view... how is this calculated?

Menus using this recipe:

Tuesday`s Jerk day!

~Rita~

people who like this recipe also like:

Red Skin Potatoes With Bacon and Cheese

By: diner524

Strawberry Adult Drink!!!

By: katia

Mexican Red Rice

By: Jessica K

Breakfast in a Pan Frittata

By: PaulaG

The Official Recipezaar Withdrawal Patch

By: ThatBobbieGirl

Jamaican Grilled Sweet Potatoes

Recipe #93906 | 25 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: PaulaG
Jun 21, 2004

This recipe is in the Favorite Brand Name Recipes book for the George Foreman Grill. This is a great way to fix sweet potatoes, spicy and sweet. These can also be cooked outside on a gas or charcoal grill.

SERVES 6 (change servings and units)

Ingredients

3 tablespoons packed brown sugar
2 tablespoons butter, softened and divided
1 teaspoon ground ginger
1 teaspoon dark molasses
1 teaspoon pineapple juice
1/4 teaspoon almond extract
1 tablespoon cilantro, chopped
1 1/2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)

Directions

1
Prehat grill for 5 minutes.
2
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
3
Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
4
Melt the rmaining butter and brush both sides of cut potato slices.
5
Grill for 8 to 10 minutes or until tender.
6
Spoon the molasses mixture evenly over cooked potato slices and serve.
7
When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.

Questions about this recipe?

Featured Reviews for This Recipe

From: ~Rita~

On Jun 9, 2009

I made 2 servings part of my Tuesday`s Jerk day! menu. Placed all ingredients into a oil lined heavy duty foil, wrapped to seal and then on the grill to cook. Then removed and placed on the grill just to mark. I did use white sweet potatoes. Saved the cilantro to garnish for me alone. DH doesn`t like it. Made for ZWT5. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CraftScout

On Jun 2, 2009

I thought these tasted heavenly! DH, on the other hand, thought they were a lot of work for the end result. He suggests sauteeing these on the stovetop or baking, then topping for much less hassle. The flavor of the sauce is such that we WILL be revisiting this recipe! Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Barb Gertz

On Jul 21, 2004

These are the best sweet potatoes yet. Very easy to prepare. I cooked them on the BBQ , placed them on Release Foil after brushing both sides butter, cooked them until tender turning several times. Then brushed on the sauce,let then cook for awhile using indirect heat. When making the sauce I found that I was out of almond extract, So I used orange extract & orange juice instead of pineapple juice. They were so yummy, Will be making them again soon for company. Thank you Paula.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Kate

On Jan 6, 2006

These are very good but not spicy--I found that the butter needed to be reduced and that the glaze needed some heat and salt. With the addition of these, the potatoes were quite good. I loved the cilantro and actually added some additional.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews