Ingredients
This is a great winter time recipe, or all year long.
For the Sweet Potato Fries:
2 sweet potatoes, scrubbed and cut into 8 wedges each
Extra virgin olive oil
Fine sea salt
For the Maple Soy Glaze:
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 cup maple syrup
Directions
Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone. Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.
While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup. Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.
Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.
