Grilled Sweet Potatoes with Pomegranate Molasses and Crunchy Pistachios
When I was growing up, my family enjoyed sweet potatoes all fall and winter long. But once I started grilling them, they became an all-season superstar. Now sweet potatoes on the grill are a summertime favorite in my house. If you’ve never grilled a sweet potato before, you are sorely missing out! Not to worry—my grilled sweet potatoes recipe with pomegranate molasses and crunchy pistachios is here to save the day.
What is pomegranate molasses, you ask?
It’s a tart and tangy condiment with an underlying caramelly sweetness. That burst of flavor is what makes this ingredient totally unique. Drizzling a little bit of this molasses over the top of your grilled sweet potatoes seriously takes them over the top. Chopped pistachios add a little crunch and a savory, nutty flavor to round it all out. This recipe sounds fancy, but it’s so easy to make.
Where to Find Pomegranate Molasses
Pomegranate molasses for your grilled sweet potatoes is available at Middle Eastern stores, and usually, at larger grocery stores with good selections of international products. If you can’t find any, a good substitute for pomegranate molasses is honey. For extra texture, flavor, and a pop of color, sprinkle some pomegranate arils (seeds) over the potatoes as a finishing touch. Your guests are going to LOVE this one.
Grilled Sweet Potatoes with Pistachios
Ingredients
- 8 small or 4 large sweet potatoes (about 3 pounds)
- Olive oil
- Salt and pepper to taste
- 3 tablespoons pomegranate molasses
- ⅓ cup coarsely chopped unsalted shelled pistachios
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons pomegranate arils (optional)
Instructions
- Wash and dry your sweet potatoes, then place the whole sweet potatoes in a microwave-safe container. Microwave on high for 2 minutes. Remove and let cool.
- Cut the sweet potatoes lengthwise into 1-inch spears and place the potato spears in a bowl. Toss with just enough olive oil to coat the surface of the potatoes. Season with salt and pepper to taste.
- Heat your grill to 400 degrees. If you’re using a grill plate or basket, place it on the grate. When the grill is hot, put your potatoes on!
- Turn the potatoes periodically until they’re cooked all the way through and slightly charred (about 10 to 12 minutes). Place potatoes on a serving platter. Drizzle with pomegranate molasses and top with pistachios. Sprinkle with mint leaves and pomegranate arils.