Preheat a grill or grill pan to medium. Cut 2 unpeeled sweet potatoes crosswise into 1/4-inch-thick slices. Halve and core 2 red pears. Brush the sweet potatoes and pears with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Cover and grill, turning once, until tender, about 8 minutes. Chop the pears. In a bowl, combine 2 tablespoons brown sugar, 2 tablespoons melted butter, 1 tablespoon molasses and 1 teaspoon cider vinegar. Toss in the chopped pears and season with salt and pepper. Serve the compote over the grilled sweet potatoes.