PatioDaddio
Babbling Farker
Barbecued Sweet Potatoes
Here is a great simple side dish to accompany barbecue or just about any
rustic meal. The smokey flavor helps to cut the natural sweetness a little
while adding a unique dimension to the flavor.
Although the ingredient is listed as "yams", they are actually sweet
potatoes. I am simply using the grocery store name to avoid any
confusion. Why they insist on calling them yams is beyond me, since the
two aren't even distant botanical cousins.
Ingredients
4 med Garnet "yams", peeled and cut into 2" pieces
1/4 cup Canola oil
1/4 cup Granulated sugar
2 Tbsp Kosher salt
2 tsp Black pepper, divided
1 tsp Pumpkin pie spice
Glaze
1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper
Method
Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.
Add the oil, salt and the remaining black pepper to a gallon size zip-top
bag, seal, and slosh to combine.
Add the yams to the bag, remove the excess air, seal and leave at room
temperature for an hour or two.
Start your fire and prepare for indirect cooking at 275º.
Add one small chunk of fruit wood (apple or cherry) to the fire about 10
minutes before you're ready to cook. Wood chips soaked for 30-60 minutes
will work well, too. If you're using a gas grill, make a small smoker pouch.
Drain as much of the oil from the bag as you can, add the sugar mixture,
re-seal and shake the bag to coat the yams as evenly as possible.
Arrange the yams in a single layer on your cooking grate and cook indirect
for 20 minutes.
While the yams are cooking, mix the glaze in a small bowl.
Glaze the top of each piece of yam, turn each over and cook another 20
minutes.
Glaze and turn each piece again, and cook another 10 minutes.
Remove the yams to a serving bowl, drizzle lightly with the glaze and toss
very gently.
Serve and enjoy!
Tip: Make extra so that you'll have enough for pie. :wink:
-----
John
Here is a great simple side dish to accompany barbecue or just about any
rustic meal. The smokey flavor helps to cut the natural sweetness a little
while adding a unique dimension to the flavor.
Although the ingredient is listed as "yams", they are actually sweet
potatoes. I am simply using the grocery store name to avoid any
confusion. Why they insist on calling them yams is beyond me, since the
two aren't even distant botanical cousins.
Ingredients
4 med Garnet "yams", peeled and cut into 2" pieces
1/4 cup Canola oil
1/4 cup Granulated sugar
2 Tbsp Kosher salt
2 tsp Black pepper, divided
1 tsp Pumpkin pie spice
Glaze
1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper
Method
Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.
Add the oil, salt and the remaining black pepper to a gallon size zip-top
bag, seal, and slosh to combine.
Add the yams to the bag, remove the excess air, seal and leave at room
temperature for an hour or two.
Start your fire and prepare for indirect cooking at 275º.
Add one small chunk of fruit wood (apple or cherry) to the fire about 10
minutes before you're ready to cook. Wood chips soaked for 30-60 minutes
will work well, too. If you're using a gas grill, make a small smoker pouch.
Drain as much of the oil from the bag as you can, add the sugar mixture,
re-seal and shake the bag to coat the yams as evenly as possible.
Arrange the yams in a single layer on your cooking grate and cook indirect
for 20 minutes.
While the yams are cooking, mix the glaze in a small bowl.
Glaze the top of each piece of yam, turn each over and cook another 20
minutes.
Glaze and turn each piece again, and cook another 10 minutes.
Remove the yams to a serving bowl, drizzle lightly with the glaze and toss
very gently.
Serve and enjoy!
Tip: Make extra so that you'll have enough for pie. :wink:
-----
John
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