Bobby Flay's Grilled Sweet Potato Wedges | Bobby Flay's Barbecue Addiction | Food Network
41.9 هزار بار بازدید -
3 سال پیش
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Bobby par-cooks sweet potatoes for
Bobby par-cooks sweet potatoes for the best results on the grill, then tops them with a molasses compound butter!
Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2VdcieN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Sweet Potato Wedges with Orange-Molasses Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
3 large sweet potatoes
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/4 cup molasses
1 teaspoon finely grated orange zest
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
4 green onions, thinly sliced on the diagonal
Directions
Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.
Cook’s Note
The orange-molasses butter can be made two days ahead and stored, covered, in the refrigerator. Just remove it from the refrigerator 20 minutes before using.
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Bobby Flay's Grilled Sweet Potato Wedges | Bobby Flay's Barbecue Addiction | Food Network
Bobby Flay's Grilled Sweet Potato Wed...
Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2VdcieN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Sweet Potato Wedges with Orange-Molasses Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
3 large sweet potatoes
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/4 cup molasses
1 teaspoon finely grated orange zest
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
4 green onions, thinly sliced on the diagonal
Directions
Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.
Cook’s Note
The orange-molasses butter can be made two days ahead and stored, covered, in the refrigerator. Just remove it from the refrigerator 20 minutes before using.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: Facebook: FoodNetwork
▶ INSTAGRAM: Instagram: FoodNetwork
▶ TWITTER: Twitter: FoodNetwork
#BobbyFlay #BarbecueAddiction #FoodNetwork #GrilledSweetPotatoWedges
Bobby Flay's Grilled Sweet Potato Wedges | Bobby Flay's Barbecue Addiction | Food Network
Bobby Flay's Grilled Sweet Potato Wed...
3 سال پیش
در تاریخ 1400/04/16 منتشر شده
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