Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Boil sweet potatoes until you can just pierce them with a knife (do not overcook).
2 Light a grill for direct cooking, spreading your chimney of lit coals evenly, about 300°F.
3 Drain the potatoes well, then slice them into 1/2 inch rounds. Lay them on a sheet pan.
4 In a small saucepan, melt butter, maple syrup, salt and cinnamon. Whisk to combine.
5 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, being careful as the butter may cause flare ups.
6 After 30–45 seconds (or sooner if there is too much flare up), flip the potatoes over and cook for a further 45 seconds on the other side.
7 If you prefer more char on the potatoes, repeat the butter/sear step on each side.
8 Remove the slices from the grill, brushing one more time with butter to serve.
Cooking for 0 people


  • sweet potatoes
  • salted butter
    4 tbsp.
  • maple syrup
    2 tbsp.
  • salt
    0.25 tsp.
  • cinnamon
    0.5 tsp.

Credit: Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford Charcoal

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