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