My Favorite Sweet Potatoes

We serve these sweet potatoes probably once a month, if not more frequently. While the recipe gives directions for oven baking, I usually do them on the grill. Here's the scoop!

Oven Version!

Two sweet potatoes, scrubbed (or peeled if you'd rather)
2 Tbls good olive oil
1 Tbls light brown sugar
1/2 tsp kosher salt (plus a little extra for sprinkling)
1/2 tsp freshly ground black pepper

Preheat oven to 450 degrees.
Halve potatoes lengthwise and slice each half into 3 long spears.
Place on sheet pan and toss with oil.
Arrange in one layer. Combine sugar, salt & pepper and sprinkle on potatoes.

Bake for 15 minutes--then turn with spatula. Bake another 5 to 10 minutes, until lightly browned.
Sprinkle lightly with salt & serve. (Serves 4)

Grill Version!

Preheat grill--aim for 400-500 degrees.
Cut the potatoes into discs about 1/2 an inch thick after scrubbing.
Prepare seasoning mix as described above, or double if you're feeding a crowd.

Use HEAVY DUTY aluminum foil, LARGE, two sheets. If you don't double layer the aluminum foil, you'll burn your potatoes.

Make a shallow "dish" with your aluminum foil, dump in your potatoes, drizzle olive oil over them, and sprinkle the seasoning over the whole mess. Pull up the edges of the foil and roll everything together to make a steam-tight envelope that you can grab the top of...and place on the grill.

Grill for 20 minutes. Open the envelope carefully and test the tenderness of your potatoes. If they need a little more time, give it to 'em!

When done, serve to delighted peoples.

We find the grill option a lot less trouble, so we do it more often. I usually shove the envelope to the cooler part of my grill and throw the meal's meat on ten minutes after putting the potatoes into position.

Don't forget to recycle your aluminum!
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