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Ingredients

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Directions

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  • Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop Method, below.

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  • Pierce potatoes with fork. Place potatoes on piece of paper toweling in microwave oven. Microwave on 100% power 10 minutes or until partially cooked, but still very firm, turning over halfway through cooking.

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  • When potatoes are cool enough to handle, cut each lengthwise into quarters.

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  • Meanwhile, in a small skillet, melt the butter over medium heat. Add the walnuts, brown sugar, salt, black pepper, allspice and vinegar; cook, stirring, until the brown sugar is melted, about 2 minutes. Remove the skillet from the heat. Brush the cut sides of the potatoes with the brown sugar glaze, leaving the walnuts in the skillet.

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Instructions Checklist
  • Grill the potatoes, cut side down, uncovered, for 5 minutes. Turn the wedges, so the second cut side is facing down; grill 5 minutes. Turn the wedges, skin side down. Brush the cut sides with glaze. Grill for 5 minutes or until the potatoes are tender. Transfer the potatoes to a platter. Spoon remaining glaze with nuts over potato wedges.

Stovetop Method:
  • Heat a stovetop grill pan over medium-high heat. Cook the sweet potato wedges as directed in step 5 on the grill pan instead of on the grill.

Nutrition Facts

173 calories; 4 g total fat; 1 g saturated fat; 4 mg cholesterol; 159 mg sodium. 33 g carbohydrates; 4 g fiber; 2 g protein;

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