original recipe by Bobby Flay, from the book Barbecue Addiction
adapted by There's Always Thyme to Cook
4 sweet potatoes
salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/4 cup dark rum
grated zest and juice of 1 lime
1/4 cup olive oil
Put the sweet potatoes in a large pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil and cook until a skewer or paring knife inserted into the center of a sweet potato meets with slight resistance, about 30 minutes. Drain well and let cool. Cut each sweet potato into wedges.
Heat grill to medium.
Melt the butter in a small saucepan, add the brown sugar, stir and cook until smooth. Increase the heat, add the rum, and cook until reduced by about half. Add the lime zest and juice; season with salt and pepper, to taste.
Brush the sweet potatoes with oil and season with salt and pepper. Grill until golden brown on each side, about 2-3 minutes. Brush with some of the rum glaze and grill for one minute longer.
Remove the sweet potatoes to a platter and brush with more of the glaze.