Grilled Sweet Potato Accordion

Ingredients:

• 4 large sweet potato tuber, wash with a brush
• 165 g butter, room temperature
• 3 heaping tablespoons of molasses
• 1 tbsp finely chopped cilantro
• 1 teaspoon finely grated orange zest
• 1/8 tsp. grated nutmeg
• Canola oil, for lubrication
• 1/2 cup dark rum

Preparation:

1. Place the sweet potatoes in a large saucepan, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook until the potatoes are still firm inside, as you can test by inserting a knife into the center (they shouldn't be fully cooked). Drain and let the sweet potatoes cool slightly.
2. Combine butter, molasses, cilantro, orange zest, and nutmeg, season with salt and pepper. Cover and refrigerate until ready to use.
3. Cut a thin slice from each potato lengthwise to create a flat base. Trim the ends. Place each potato between two chopsticks or wooden spoons, lining them up along the potato (to create a knife rest). Carefully make vertical cuts every 3 mm.
4. Preheat a charcoal grill to medium-high heat for indirect cooking.
   
   Brush the sweet potatoes with canola oil and season with salt and pepper. Place the sweet potatoes on the cooler side of the grill, cover, and cook until lightly golden and cooked through, 12–15 minutes.
5. Place the sweet potatoes on a platter and immediately brush the top with the butter mixture, making sure it melts into the slits. Heat the rum in a small saucepan, set it on fire, and pour it over the sweet potatoes. Serve with the meat.