Grilled Sweet Potato With Soy-Butter Sauce
In the rounds of testing for this recipe, I kept trying to give this recipe more complexity, but the layers never lined up. And so, I did the opposite and let minimalism take hold. The key here is to let the sweet potato get quite soft in the steamer, then caramelize on the grill or in a cast-iron skillet.
Servings 1 serving
Ingredients
- 1 large sweet potato
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- Smoked sea salt for finishing
Instructions
- To make the sweet potato: Give the sweet potato a good scrub, then quarter. Heat a steamer basket and steam the sweet potato pieces until quite tender, 15 to 20 minutes, depending on the size of the sweet potato.
- If you’re grilling, heat the grill to medium-high heat. Brush the sweet potato pieces with the olive oil and place cut sides on the grill. Grill until charred. Alternatively, heat the olive oil in a large skillet (cast iron is excellent here) over medium-high heat. Add the sweet potatoes, cut sides down, and sear until the edges caramelize.
- To make the soy butter sauce: Heat a small skillet over medium heat. Add the butter, swirling and stirring the pan frequently as the butter melts. Let the butter foam and sizzle, continuing to stir, until it turns a light golden brown—almost brown butter. Remove from the heat and whisk in the soy sauce and rice vinegar.
- To serve: Once the sweet potato finishes, place it in a small bowl and drizzle with the soy-butter sauce. Let rest for at least 5 minutes so the sauce can soak in. Sprinkle with the smoked sea salt before serving.