Grilled Sweet Potatoes with Sweet Chili Glaze

Prepare a medium-hot charcoal fire. Cook in a large pot of boiling salted water until easily pierced with a fork, but still firm, 5 to 8 minutes: 4 medium sweet potatoes, peeled and cut lengthwise into 1-inch-thick slices. Remove, drain, and let cool to room temperature. Meanwhile, mash together until well combined: 6 Tbsp. light or dark molasses, 2 Tbsp. light or dark rum, 1 Tbsp. butter, 1 tsp. minced fresh jalapeno or other chili pepper (optional), pinch of ground mace, salt and black pepper to taste Place the sweet potatoes on the grill rack and grill until browned, 4 to 5 minutes each side. Brush with the molasses mixture, cook for about 30 seconds more each side, remove, and serve.