Prep: 15 minutes

Cook: 20 minutes

Makes: 4 to 6 servings

Make extra; these potato planks taste great the next day.

2 tablespoons chili powder

1 tablespoon sugar

4 to 6 large sweet potatoes (3 to 4 pounds total), peeled if desired

4 tablespoons extra-virgin olive oil

Coarse (kosher) salt

Prepare a charcoal grill or heat a gas grill to medium heat. Mix the chili powder and sugar together in a small dish.

Cut the potatoes lengthwise into slabs about ½-inch thick. Place them in a single layer on one large or two smaller well-oiled baking sheet(s). Turn potatoes to coat with the oil.

Sprinkle the potatoes generously on all sides with the chili mixture; sprinkle lightly with salt.

Arrange the potatoes on the grill in a single uncrowded layer. Cover the grill; cook, 10 minutes. Use a pancake flipper to carefully turn the potato slices over.

Grill the second side until the potatoes are tender when pierced with a fork and the edges are slightly charred, 8-10 minutes. Serve hot.