Grill-roasted sweet potatoes with ancho butter
2
Points®
Total time: 51 min • Prep: 6 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Slowly grilling sweet potatoes brings out their intense sweet flavor, adds a smoky flavor and creates a crisp skin. It's a simple process and keeps you from firing up your oven. Cook them over medium-high heat for 50-55 minutes. Make sure that they are fork tender before taking them off the grill. Drizzle the potatoes with a zippy butter that makes a nice contrast to the sweet, caramelized flavor of the sweet potato. This is a delicious and versatile side dish to accompany any meat or fish.
Ingredients
Uncooked sweet potato
60 oz, 6 medium
Unsalted butter
2 Tbsp
Chili powder
½ tsp, Ancho variety
Dried oregano
¼ tsp, crumbled
Ground cumin
⅛ tsp
Cayenne pepper
⅛ tsp, or to taste
Table salt
⅛ tsp, or to taste
Instructions
1
Preheat a gas grill to medium-high or remove the grill rack of a charcoal grill and prepare a medium-high fire.
2
If using a gas grill, place the potatoes on the grill rack; if using a charcoal grill, with long-handled tongs, nestle the potatoes in the coals (no need to replace the grate). Roast the potatoes, turning occasionally, until well charred and soft in the center, 50 – 55 minutes on a gas grill, about 45 minutes on a charcoal grill.
3
Meanwhile, to make the ancho butter, combine the remaining ingredients in a small microwavable dish. Cover, leaving a corner open, and microwave on High until the butter melts, 20 – 30 seconds; keep warm.
4
When the potatoes are done, transfer to a platter and brush off the ashes with a pastry brush. Cut the potatoes lengthwise in half and brush the cut surfaces with the butter mixture. Don’t eat the blackened skin or the charred flesh next to it. Yields 1 potato per serving.
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