YIELD:
4
PREP TIME:
15 Minutes
COOK TIME: 50 minutes
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
4 medium Garnet "yams", peeled and cut into 2" pieces
1/4 cup Canola oil
1/4 cup Granulated sugar
2 Tbsp Kosher salt
2 tsp Black pepper, divided
2 tsp Pumpkin pie spice
DIRECTIONS
Although the ingredient is listed as "yams," they are actually sweet potatoes. I am simply using the grocery store name to avoid any confusion. Why they insist on calling them yams is beyond me, since the two aren't even distant botanical cousins.
Glaze
1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper
Preparation
- Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl and set aside.
- Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine. Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.
Method
Pre-heat the grill or cooker to 275F degrees set for indirect cooking
Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips about 10 minutes before cooking will work well, too. If you're using a gas grill, make a small smoker pouch or use a smoker box.
Drain as much of the oil from the bag as you can, add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible.
Arrange the yams in a single layer on your cooking grate and cook indirect for 20 minutes.
While the yams are cooking, mix the glaze in a small bowl.
Glaze the top of each piece of yam, turn each over and cook another 20 minutes.
Glaze and turn each piece again, and cook another 10 minutes.
Remove the yams to a serving bowl, drizzle lightly with the glaze and toss very gently.
Serve and enjoy!
This recipe & photo courtesy of Patio Daddio BBQ - Guest Chef for Sizzle on the Grill.