Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Essentials of Grilling”, by Denis Kelly, Melanie Barnard, Barbara Grunes and Michael McLaughlin (Oxmoor House, 2003).
Often labeled “yam” in markets, the best sweet potato to use for this dish has dark reddish orange skin and vibrant orange, moist flesh. The smoke from the grill will permeate the potato’s sweet flesh, while the heat will caramelize its natural sugars.