Directions:

To prepare reduction, in a medium saucepan, mix balsamic vinegar with brown sugar and bring to a boil over medium heat, stirring constantly. After sugar has dissolved, reduce heat to low and simmer until glaze is reduced by half, about 20 to 25 minutes. The glaze should coat the back of a spoon.

Preheat grill to medium-high heat. Rub olive oil on the cut side of the sweet potatoes. Season with salt and pepper. Place sweet potatoes on grill, cover and cook for 40 to 60 minutes or until it is easily pierced with a fork. Alternatively, reduce grill time by microwaving the sweet potatoes on high heat for 3 to 5 minutes, then cook on the grill for 20 minutes.

To serve, plate sweet potatoes, cut side up, drizzle with balsamic reduction and sprinkle with blue cheese crumbles.