Sweet Potatoes on the Grill

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Images
Sweet Potatoes on the Grill
Serves
Makes 4 servings
Ingredients
  • 4 sweet potatoes, each about 10 ounces
  • Unsalted butter
  • Kosher or sea salt and freshly ground black pepper
  • Whole nutmeg, for grating


Procedure
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.

Sweet Potatoes on the Grill

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Serves
Makes 4 servings
Ingredients
  • 4 sweet potatoes, each about 10 ounces
  • Unsalted butter
  • Kosher or sea salt and freshly ground black pepper
  • Whole nutmeg, for grating


Procedure
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.