Recipe by John Ondo of Kairos Greek Kitchen in Charleston, South Carolina
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.
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.
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.