Photo by Andrew Cebulka

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Serves 4 to 6

  • 1 ½ cups balsamic vinegar
  • 3 tablespoons honey
  • 2 sweet potatoes (not peeled), cut into ½-inch rounds
  • Olive oil for brushing
  • Salt and pepper to taste
  • 1 tablespoon parsley, chopped
  • Try these with crumbled blue cheese or gorgonzola on top.
  1. In a small pot over medium-high heat, combine vinegar and honey. Bring mixture to a boil, then reduce heat to medium-low and simmer until reduced by half. Remove from heat and let cool.
  2. Prepare a charcoal grill for medium-high heat. Brush sweet potato rounds with olive oil and season with salt and pepper. Grill sweet potatoes for 6 to 8 minutes per side, rotating them a quarter turn halfway through each side. Remove from grill, drizzle with balsamic glaze, and sprinkle with parsley.
  • Recipe by John Ondo of Kairos Greek Kitchen in Charleston, South Carolina

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