Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large sweet potatoes and cut them into 1.5 cm thick rounds or wedges.

2. 2

   In a large bowl, toss the sweet potato pieces with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated.

3. 3

   Preheat your charcoal grill to medium-high heat, ensuring the grates are clean and lightly oiled.

4. 4

   Place the seasoned sweet potato pieces directly on the hot grill grates and cook for 7-10 minutes per side, turning once, until tender and marked with clear grill lines.

5. 5

   While the sweet potatoes grill, combine 0.25 cup of cachaça, 2 tablespoons of brown sugar, 1 tablespoon of fresh lime juice, and 2 tablespoons of finely chopped pimenta biquinho in a small saucepan over medium heat, bringing the mixture to a gentle simmer for 3-4 minutes to reduce slightly and create the glaze.

6. 6

   Once the sweet potatoes are tender, transfer them to a serving platter and brush generously with the cachaça and pimenta biquinho glaze.

7. 7

   Garnish the glazed grilled sweet potatoes with 0.25 cup of fresh chopped cilantro before serving immediately.