Maple-Dijon Grilled Sweet Potatoes

sweet potatoes and thanksgiving go together like peanut butter & jam, ketchup & hot dogs, avocado & everything.

they also pair exceptionally well with maple syrup and candied pecans.  but you probably already knew that.

Maple-Dijon Grilled Sweet Potatoes w/ Candied Pecans

5 sweet potatoes
1/3 cup maple syrup
1 tablespoon whole grain dijon mustard
sea salt & pepper
canola oil
candied pecans {recipe follows}

cook sweet potatoes in microwave until they can easily be pierced with a fork.
cut each potato in half lengthwise, and then half again.
preheat outdoor grill to high.
whisk together maple syrup and mustard, set aside.
brush potatoes with oil and season with salt & pepper. 
grill until nicely charred and marked.
brush potatoes with maple syrup mixture and grill to caramelize.
remove from bbq and sprinkle with candied pecans.

candied pecans

1 cup pecan halves
8 tablespoons sugar
8 tablespoon water

place pecans, sugar, and water in small saucepan set on medium heat.  stir to dissolve.
simmer mixture, stirring occasionally, until golden and pecans are coated, about 5-7 minutes
transfer to parchment lined baking sheet to cool


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