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Sweet Potatoes on the Grill

Serves: Serves 4


  • 4 sweet potatoes, each about 10 ounces
  • Unsalted butter
  • Kosher or sea salt and freshly ground black pepper
  • Whole nutmeg, for grating


    Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high (375¼to 400°F), leaving one burner unlit.

    Prick each sweet potato in several places with a fork. Place them on the grill over indirect heat. Cover the grill (leaving the vents open on a charcoal grill) and cook, turning occasionally, until the sweet potatoes are tender when pierced, 40 to 45 minutes.

    Slit each sweet potato and tuck a large nugget of butter inside. Season with salt, a couple of grinds of black pepper, and a scraping of nutmeg. Serve immediately.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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