Rachael Ray Every Day

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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