From Chef Jeff Mauro for the Smokeless Grill Series

Makes: 4  Servings | Total Time: 40 Min

Sweet heat. Calling all heat seekers, this tasty appetizer or side dish is the type of spicy you just can’t put down. The combination of the hot Fresno chili with the lasting sweetness of honey is the perfect topper for smashed and grilled sweet potatoes.


  • 2 medium sweet potatoes, washed and scrubbed
  • 1 small Fresno chili, or jalapeño, seed and ribs removed if desired, and sliced thin on the bias
  • 3 Tbsp. melted butter
  • 3 Tbsp. honey
  • 2 Tbsp. apple cider vinegar
  • Everything bagel seasoning
  • Fresh parsley, chopped


  1. Poke several holes into sweet potatoes. Place on microwave-safe plate and microwave for 7-10 minutes or until slightly soft when poked with a knife. Let cool.
  2. In a small pot, add Fresno chili, honey, melted butter and gently simmer for 2-3 minutes. Take off heat, add in vinegar, and season to taste.
  3. Preheat George Foreman® Smokeless Grill Series to Medium-High.
  4. Take cooled potatoes and cut into 1 1/2-inch medallions, keep skin. Place sweet potato medallions on grill and gently smash down to ensure maximum contact.
  5. Brush tops of potatoes with hot honey sauce, season with salt, and grill on first side for about 5-7 minutes or until charred. Flip and brush the other side with more hot honey sauce and continue to grill until charred on the other side.
  6. Remove from grill and arrange on a long plate. Drizzle with remaining hot honey sauce and top with several dashes of Everything bagel seasoning and fresh parsley.


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