by the MoeGang Household
2 large sweet potatoes (about 1 1/2 pounds)
3 tablespoons packed brown sugar
3 tablespoons melted butter, divided
1 teaspoon ground ginger
1 tablespoon chopped fresh cilantro
2 teaspoons dark rum
1. Pierce sweet potatoes in several places with fork; place on paper towel in microwave. Microwave on HIGH 5 to 6 minutes or until
crisp-tender, rotating one-fourth turn halfway through cooking time.
Let stand 10 minutes. Cut sweet potatoes diagonally into 3/4 inch slices.
2. Preheat grill for direct cooking. Combine brown sugar, 1 tablespoon butter and ginger in small bowl; mix well. Stir in cilantro and rum; set aside.
3. Lightly brush one side of each sweet potato slice with half of remaining melted butter.
4. Grill sweet potato slices, butter side down, on covered grill over medium heat 4 to 6 minutes or until grillmarked. Brush tops with remaining melted butter; turn and grill 3 to 5 minutes or until grillmarked. Transfer to bowl; toss with rum mixture.
Makes 6 servings.