Add these sweet potatoes to the menu when you’re grilling pork chops or a pork tenderloin. They can cook alongside the meat and need no attention, other than an occasional turn to prevent the skin from blackening.
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.
