Grilling time: 50 minutes Grilling method: direct heat
Grill temp.: High (450° F - 650° F)
Servings: 2 Preparation time: 10 minutes
2 large sweet potatoes or yams
3 Tbs butter, room temperature
3/4 tsp cinnamon
1/2 Tbs of REAL maple syrup
1 pinch kosher salt
Combine butter, cinnamon, maple syrup, and salt in a medium bowl. Mix well and set aside.
Dock potatoes with a fork. Light charcoal in grill and et burn down to red, glowing coals. Rest the sweet potatoes right on the glowing red coals and use tongs, a charcoal hoe, or a very long-handled metal spoon to rake loose coals up around the sides of the potatoes.
Roast the sweet potatoes until the skins are charred black and the insides, are soft and steamy, about 40 minutes to 1 hour - turning potatoes occassionally to ensure even roasting. You'll know the sweet potatoes are done when you can insert a long fork or skewer into them easily.
Carefully remove the sweet potatoes from the embers with tongs and brush away any ash and loose bits of charred skin with a pastry or vegetable brush. Let them cool for a few minutes, the slice in half lengthwise. Serve with the cinnamon-maple butter.