Barbecue sweet potato slices
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.