Recipes
Charred Grill Sweet Potatoes with Yogurt, Hot Honey and Scallion
Grilling potatoes whole with their skin on creates a pressure-cooker effect as the skin blackens and dries, trapping heat within the flesh. This technique results in a super custardy texture, a deep smoky note, and a subtly caramelized flavor that accentuates the potato's natural sweetness. Be sure to poke holes through the tough skin before grilling. This prevents the potatoes from bursting and is crucial for proper heat and smoke distribution. Recipe Adapted from the NY Times.
Serves 4
Ingredients
Directions
Ingredients
- 4 large sweet potatoes, scrubbed and poked all over with a fork
- 1 tablespoon neutral oil
- ½ cup Greek yogurt
- ¼ cup hot honey
- ¼ cup thinly sliced scallion (green and pale green part)
Directions
Prepare your grill for direct grilling at 450-500 degrees F
Rub the skin of each potato with the oil and place the sweet potatoes directly on the grate over direct heat, close the lid. Cook for 15 minutes, then, using tongs, flip the potatoes over. Close the lid and cook for another 15 to 25 minutes longer until the potatoes are buttery inside and the skin is completely charred.
To test doneness, use a sharp paring knife or skewer 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. To serve, cut the sweet potatoes in half lengthwise and add your favorite toppings.