You will no doubt be dubbed a grill-master by anyone who watches you stick raw food directly into hot, burning embers. The simple truth is that any food that can be eaten out of its skin makes a good candidate for grilling right in the coals of a charcoal or wood fire. The skin will be left uneaten anyway, so who cares if it gets severely charred? That only adds to the smoky flavor within. Try this method with unpeeled baking potatoes or beets. The toppings are up to you, but we like to pair sweet potatoes with the Mexican flavors of lime, cilantro, and garlic.

Prep: 1 minute (plus 5 minutes for butter)
Grill: 45 minutes.

– Long-handled tongs.

– To make these on a gas grill, grill the sweet potatoes directly over high heat until blackened all over, 45 to 55 minutes, turning a few times.

Direct heat, red hot
12-by-12-inch bed, 1 inch deep
No grate
Direct heat, red hot
12-by-12-inch bed, 4 inches deep
No grate.

4 orange-fleshed sweet potatoes (3 to 3½ pounds total)
½ cup Sweet Lime-Cilantro Butter (a variation of Lime-Cilantro Butter).

1. Heat the grill as directed. Leave the grill grate off the grill so that the coals are accessible.
2. Nestle the sweet potatoes directly in the coals, raking extra coals around each sweet potato. Cook until a skewer slides in and out of the centers easily, about 45 minutes, turning once or twice.
3. Brush off any loose ash, then remove the sweet potatoes to plates or a platter, using tongs. Let cool for a few minutes. Cut each sweet potato in half lengthwise and mash the flesh of each half with a fork. Drizzle evenly with the sweet cilantro butter. Allow guests to scoop the sweet potatoes from their jackets.


This entry was posted on Friday, August 24th, 2012 at 1:41 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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