Sweet Potatoes , Pecans , Sorghum , Butter
Best for: A relaxed charcoal cookout or autumn side dish.
Sweet potatoes turn soft and creamy inside their skins when cooked beside a steady bed of coals. Sorghum and toasted pecans make a simple butter topping with plenty of Southern character.
Grill: Charcoal, indirect heat, approximately 375–400°F with the lid closed. Equipment: Long tongs, heavy-duty foil, small skillet, heat-resistant gloves.
Ingredients
65–80 Minutes Total: 75–90 minutes.
- 4 medium sweet potatoes, about 8 ounces each, scrubbed and dried
- 2 teaspoons olive oil
- ¼ teaspoon fine sea salt
- 4 tablespoons softened unsalted butter
- ⅓ cup chopped pecans
- 2 tablespoons sorghum syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt, for the butter
Directions
Light the charcoal and bank the glowing coals on one side. Pierce each sweet potato several times with a fork.
Rub potatoes with oil and ¼ teaspoon salt. Wrap each loosely but securely in heavy-duty foil.
Place the packets on the charcoal grate beside the coals, away from active flames. Close the lid and cook for 65–80 minutes, turning every 15–20 minutes, until a skewer slips easily through the center. Shift farther from the coals if skins begin to burn.
During the final 10 minutes, toast the pecans in a dry skillet over moderate heat for 3–4 minutes, stirring frequently. Let cool briefly.
Mix the softened butter with sorghum, cinnamon, ⅛ teaspoon salt, and the toasted pecans.
Use gloves and tongs to remove packets. Open carefully to release steam, split potatoes, fluff the flesh, and divide the pecan butter among them. Remove foil before storing leftovers.
Grilling tip: For a gas grill, place the foil packets on the grate over an unlit burner at 400°F; begin checking at 60 minutes.
