Glazed Sweet Potatoes with Pecans
Updated: Friday, July 26 2013, 12:40 PM EDT
Prep time: 15 minutes
Cook time: 17 minutes
Makes 4 servings
1/4 cup fresh lime juice
1/4 cup pineapple juice
1/4 cup Meijer Honey
1/2 tsp. ground cumin (optional)
1 1/2 lbs. sweet potatoes
Meijer Vegetable Oil
1/4 cup pecans, roughly chopped
1. Coat grill rack with nonstick cooking spray. Preheat
grill to medium (300°F to 350°F). For the glaze, mix lime juice, pineapple
juice, honey and cumin (if desired) in a medium bowl. Add salt and freshly
ground pepper to taste. Set aside.
2. Peel potatoes (if desired). Cut into slices 1/2-inch
thick; lightly brush with oil. Grill 15 minutes or just until tender, turning
every 5 minutes and brushing with oil.
3. Meanwhile, place pecans in a single layer on a sheet of
heavy-duty foil. Place foil on grill. Grill 2 to 3 minutes, stirring often.
Remove and set aside.
4. Toss warm potatoes with glaze. Add toasted pecans, toss
to combine, and serve.