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Start up a chimney of charcoal and allow it to get white ash on the coals.
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Once there is white ash on the coals, pour the coals out onto one side of your grill.
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Place the sweet potatoes directly on top of the coals.
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After about 15 minutes rotate the potatoes by 1/3 of a turn.
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After another 15 minutes rotate the potatoes by another 1/3 of a turn. At this point the outside of the potato should be completely blackened. Don't worry, only the outside of the potato gets charred.
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At around 45 minutes the potatoes should be fork tender. Remove and serve.
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I find that it is best to carve off a one inch strip of the charred skin and then split it open from there. Top each sweet potato with 2 tbs of butter, 3 tbs brown sugar and a pinch of chili powder.
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You can just split the sweet potatoes but some people believe that the charred skin skewers the flavor. However, Dana and I love hints of the charred skin in the potato.