Grilled sweet potatoes with honey glaze

Method

1. Gently scrub the skins off the potatoes, put in a large pot, cover with cold salted water and bring to the boil. Turn down the heat and simmer for about 15 minutes or until just tender. Remove from the heat, drain in a colander and leave to cool slightly.
2. Once cool enough to handle, cut the ends off (they tend to be a bit stringy) and cut into 1.5cm slices. Brush all over with oil, then cook the slices on the barbecue over a medium-high heat on both sides until you can easily insert a knife though them (about 4 minutes on each side). Just before they’re done, brush them with a little clear honey, season with salt and pepper and cook for another minute or so.