Ready In1 hr 10 min
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Char-grilling whole sweet potatoes is an excellent cooking method for these versatile tubers. As the skin dries and blackens on the grill, it traps the heat within the flesh, acting a bit like a pressure cooker. This results in a super custardy texture and slightly caramelized flavor, with a deep smoky note that complements the sweet flesh. Remember to poke holes through the tough skin to help distribute heat and smoke and prevent your potatoes from bursting. Try this cooking method for any of the hundreds of varieties of sweet potato that exist — each will be delicious in its own way. Once the sweet potatoes are fully cooked, allow them to cool slightly before peeling off the charred skin to reveal the tender, f…
Ready In1 hr 10 min
Rating(0)CommentsRead comments
Char-grilling whole sweet potatoes is an excellent cooking method for these versatile tubers. As the skin dries and blackens on the grill, it traps the heat within the flesh, acting a bit like a pressure cooker. This results in a super custardy texture and slightly caramelized flavor, with a deep smoky note that complements the sweet flesh. Remember to poke holes through the tough skin to help distribute heat and smoke and prevent your potatoes from bursting. Try this cooking method for any of the hundreds of varieties of sweet potato that exist — each will be delicious in its own way. Once the sweet potatoes are fully cooked, allow them to cool slightly before peeling off the charred skin to reveal the tender, flavorful interior.
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Yield:4 servings
4 sweet potatoes
Nutritional analysis per serving (4 servings)
26 grams carbs; 112 calories; 4 grams fiber; 72 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
If using a charcoal grill: Start by thoroughly cleaning and oiling the grates and emptying the ash catcher. You want maximum airflow for optimal heat, so making sure the vents are clear is crucial. Light the coals using a charcoal chimney (or your preferred method) and as soon as they are white-hot, distribute them evenly and replace the grate. If using a gas grill, clean and oil the grates and heat the grill to 450 to 500 degrees. If your grill lacks a temperature gauge, use the hand test: you should only be able to hold your hand 4 to 5 inches above the grates for 1 to 2 seconds. 1.
Step 2
Meanwhile, using a fork, poke holes through the skin of each potato all over (about 8 times). Place the sweet potatoes directly on the grate, close the grill, and, if using a charcoal grill, leave the vents open. 1.
Step 3
Cook for 30 minutes, then, using tongs, flip the potatoes over. Cover the grill and cook for another 10 minutes if using a gas grill, and another 20 minutes if using charcoal, until potatoes are buttery inside and, if using a charcoal grill, until skin is completely charred. To test doneness, use a sharp knife or fork to poke into the middle. If there is any resistance at all, place back on the grill and cook for 10 more minutes. Allow to cool for 5 minutes before serving. 1.
Step 4
To serve, cut the sweet potatoes in half lengthwise and add your favorite toppings. Alternatively, peel or scoop out the flesh to store and use for meal prep.
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