2 large Sweet Potatoes, halved lengthwise1/4 cup frozen Pineapple-Orange juice concentrate, thawed1 tablespoon snipped fresh Parsley1 tablespoon margarine or Butter, melted1 tablespoon Honey1 teaspoon grated fresh Ginger or 1/4 teaspoon ground Ginger
1. In a medium saucepan cook potatoes in enough boiling water to cover about 15 minutes or until nearly tender; drain. Rinse with cold water; drain again. Pat dry with paper towels. Lightly coat with cooking spray.2. Meanwhile, for glaze, in a small bowl stir together juice concentrate, parsley, margarine or butter, honey, and ginger.3. Grill potatoes on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until potatoes are tender, turning once and brushing occasionally with glaze the last 5 minutes of grilling.
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