Grilled Sweet Potatoes
By steaming the sweet potatoes first, you get an incredibly moist and creamy texture. A few subsequent minutes on a hot grill allows for some of the natural sweetness to caramelize and gives a slight bit of char for balance. These are the perfect vehicle for any of our cleaned-up BBQ sauces.
4 to 6 small Japanese sweet potatoes
1. Fill a stockpot with about 2 inches of water. Set a steam basket in the pot and lay the sweet potatoes in it. Turn the heat to medium-low and cover. Let steam until the sweet potatoes are just cooked through, about 45 minutes. When the potatoes are fork-tender, remove and place them on sheet tray to cool.
2. Preheat your grill to medium high.
3. Once the sweet potatoes are cool enough to handle, split them in half lengthwise. Generously rub olive oil all over the cut sweet potatoes and liberally season all sides with salt.
4. Place the sweet potatoes cut-side down on the hot grill. Cook for about 5 to 7 minutes on each side, just until the cut sides are nicely charred with grill marks and the skin sides are smoky and crisp.
Originally featured in The Ultimate Plant-Based Summer BBQ