Charred Japanese Sweet Potatoes with Honey and Olive Oil

Serves 4

Shopping List

  • Japanese sweet potatoes
  • Honey
  • White wine vinegar
  • Flaky sea salt
  • Black pepper
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Pantry List

  • Olive oil
  • Kosher salt
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  • 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. (Or, steam in a basket set over a pot filled with 1" of boiling water for 30–35 minutes. If you’re not using them right away, let cool, then cover and chill until ready to grill—up to 2 days.)
  • Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
  • Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. 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.
  • 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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