Is it just me or do you get really, really tired of same side dishes for supper?

Beans, corn and potatoes.

Good in their own rights, but boring after a while.  I even serve sweet potatoes, but even a plain ol’ baked sweet potato can get tiring.

Soooo, how about a Hassleback Sweet Potato covered with a Molasses/Butter?  Yes, please!

I saw Bobby Flay make these on the Food Network a few weeks ago and knew then I had to make them!  I made one potato and split it for my husband and me, therefore I also had to tweak the recipe, but it was fabulous!

I served the Sweet potatoes with grilled steak and fresh asparagus. I’ve shared my favorite steak marinade here.  It was a perfect pair with the sweet potatoes!

Grilled Hassleback Sweet Potatoes

Ingredients
4 large sweet potatoes, scrubbed
Kosher salt
1 1/2 sticks unsalted butter, at room temperature
3 heaping tablespoons molasses
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper
Canola oil, for brushing

Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.

Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use

Heat a charcoal or gas grill to medium high for indirect grilling.

Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.

Here’s my picture of how I did this.  The spoons work better than the chopsticks.  It keeps you from cutting down too far.

Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.

Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts.

Here’s the finished meal:

I ask you, does that look boring?!  I hope you’ll turn up the volume on supper and try this side dish!

With love from my country kitchen,