Ingredients
- 2.5
sweet potatoes
- 4 tbsp.
salted butter
- 2 tbsp.
maple syrup
- 0.25 tsp.
salt
- 0.5 tsp.
cinnamon
1Food Prep
First, boil the sweet potatoes until you can just pierce them with a knife (do not overcook). Drain the potatoes well, then slice them into ½” rounds. Lay them on a sheet pan. Next, in a small saucepan, melt butter, maple syrup, salt and cinnamon, then whisk to combine.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 300°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Brush the butter over one side of the sweet potatoes, then lay them on the grill, butter side down. Quickly brush the other side with the butter mixture, and be careful as the butter can cause flare-ups.
After 30 to 45 seconds — or sooner if there’s too much flare-up — flip the potatoes over and cook for 45 seconds on the other side. If you prefer more char, repeat the butter/sear step on each side.
Remove the slices from the grill, brush one more time with butter, and serve.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
