Ingredients:

1 ½lbs large sweet potatoes
3 tbsp packed brown sugar
2 1/3 tbsp softened margarine
1 tsp ground ginger
2 tsp dark rum
1 tbsp fresh cilantro, chopped

Directions:

Pierce patatoes in several places with fork. Place on paper in microwave. Microwave at high 5-6 minutes or until crisp-tender when tested with fork, rotating  ¼ turn halfway through cooking. Let stand 10 minutes. diagonally slice about ½ into ¾ incle thick slices.

Combine brown sugar, 1 1/3 tablespoon margarine and ginger in small bowl; mix well. stir in rum, then cilantro; set aside.

Melt remaining 1 tablespoon margarine. With half of melted margarine, lightly brush one side of each potato slice. Grill slices margarine-side down on covered grill medium heat 4 to 6 minutes or until  grillmarked.Brush tops with remaining melted margarine; turn over and grill 3 to 6 minutes or until grillmarked. To serve, spoon rum mixture equally over potato slices.