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Grilled Maple Butter Sweet Potatoes
Sweet potatoes never tasted so good — maple syrup and smoky charcoal turn sweet potatoes into your next BBQ tradition.
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Ingredients
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2.5 sweet potatoes
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4 tbsp. salted butter
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2 tbsp. maple syrup
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0.25 tsp. salt
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0.5 tsp. cinnamon
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 300°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
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