Oh, honey honey.
¼ cup white wine vinegarPrepare 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.
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high , 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.Calories 150 Fat 7 Saturated Fat 1 Cholesterol 0 Carbohydrates 22 Dietary Fiber 2 Total Sugars 11 Protein 1 Sodium 35
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