I followed the recipe in Chris Schlessinger's cookbook, The Thrill of the Grill, and we enjoyed some wonderful sweet potatoes on Saturday. I used yams (I always get yams and sweet potatoes confused; the ones I had were orange, not yellow)[p]For four big sweets/yams: slice them in lengthwise into 1/2 inch-thick pieces. Boil them until barely fork-tender, about 8 minutes. Don't overcook, as they'll fall apart. Drain them and allow to cool. [p]For the glaze: 4 Tbsp molasses, 4 Tbsp room temperature butter, juice of 1/2 orange, and a pinch of allspice. Mix together until combined.[p]Grill the slices for a few minutes on each side, until they're grill-marked. Brush with glaze and turn them a time or two until the glaze is nice and sticky and the slices are tender.[p]This is a great recipe!