Barbecued Sweet Potatoes

Barbecued Sweet Potatoes

Recipe Information




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
2 tsp Pumpkin pie spice

1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper

Preparation Instructions

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!

Cooks Notes

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.

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