Coal Fired Sweet Potatoes Recipes
COAL FIRED SWEET POTATOES
These potatoes are SO good and the recipe so simple. This is a great way to create a tasty side dish while grilling meat. The potatoes will turn black on the outside but that's OK, that's how they should be. Recipe adapted from Big Bob Gibson's BBQ.
Provided by Hey Jude
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the sweet potatoes directly onto a bed of hot coals. Cook for 40 minutes, turning once halfway through cooking.
- Melt the butter and add the maple syrup, pecans, cinnamon, cayenne pepper and salt. Continue heating on low for about a minute or just til a layer of bubbles forms over the surface. Remove from heat but keep warm.
- Remove the potatoes from the coals and brush away excess char. Split the potatoes lengthwise and top with the maple pecan butter.
Nutrition Facts : Calories 340, Fat 19.3, SaturatedFat 8, Cholesterol 30.5, Sodium 227.8, Carbohydrate 41.2, Fiber 5, Sugar 17.9, Protein 3.1
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- Build a large wood fire in a pit or a charcoal fire in a kettle grill. (If using a grill, remove the cooking grate, and set it aside while positioning the sweet potatoes.) If desired, individually wrap each sweet potato in a sheet of aluminum foil.
- When the flames from the fire subside and the coals are covered in a thick layer of gray ash, about 15 minutes, arrange half of the coals in an even bed. Nestle the sweet potatoes into the coals, and use a sturdy metal spatula to scoop the remaining embers over and around the sweet potatoes to completely bury them. Cook, undisturbed, about 20 minutes.
- Use the spatula to scrape away the embers. Insert a cake tester or paring knife into 1 sweet potato to test for doneness. (Likely the bottom part of the sweet potato that was resting on the bed of coals will be more cooked and charred than the top.) Use tongs to flip sweet potatoes over and bury them again in embers. Cook until sweet potatoes are tender throughout and caramel bubbles from cracks in the skin, 20 to 40 minutes. Carefully lift sweet potatoes from coals, and place on a heatproof plate. Let cool 5 minutes; use a clean dish towel or pastry brush to wipe away any ashes or burned skin. Transfer cleaned sweet potatoes to serving plates, or crack them into bite-size pieces with a bit of char on each.
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