Barbecued Sweet Potatoes
I got the idea for this recipe from American grilling guru Steven Raichlen when I watched a cooking demo of his at the Food and Wine Magazine Classic in Aspen, Colorado in June of 2004. It's best to do this on a barbecue, but you can probably replicate it to a certain extent in your oven, without the black skins you'll get on the barbecue!
- 6 sweet potatoes (I try to pick ones that are long and skinny, of a uniform size)
- 4 tbsp. butter, softened
- 2 tbsp. maple syrup
- 1 tsp. cinnamon
Put the sweet potatoes directly on a hot gas grill, or right in the glowing coals of a charcoal barbecue. Turn them until they are blackened all over. Don't worry, the skins are protecting the flesh inside. When you can easily pierce the tuber with a skewer or fork, they're done. Let them cool a bit, then slice them lengthwise to reveal the soft, orange flesh. Mix together the butter, maple syrup and cinnamon, and put a dollop on each piece of sweet potato or yam and serve immediately. You can just scoop out the flesh from within the charred skin.