Serves 10

4T packed brown sugar
3 T butter, softened and divided
1 1/2 tsp ground ginger
1 1/2 tsp dark molasses
1 1/2 tsp pineapple juice
1⁄2 tsp almond extract
1 1/2 T cilantro, chopped
½ tsp Cayenne Pepper
2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices

Preheat grill for 5 minutes.
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well. Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
Melt the remaining butter and brush both sides of cut potato slices. Place a scant pinch of cayenne pepper over each potato. Grill for 8 to 10 minutes or until tender. Spoon the molasses mixture evenly over cooked potato slices and serve.