1. Prehat grill for 5 minutes. 2. In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well. 3. Stir in molasses, pineapple juice, almond extract and cilantro; set aside. 4. Melt the rmaining butter and brush both sides of cut potato slices. 5. Grill for 8 to 10 minutes or until tender. 6. Spoon the molasses mixture evenly over cooked potato slices and serve. 7. When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process. ---------------------------------------------------------------------------
Nutrition
Ingredients
