I realize there are several delicious ways to cook sweet potatoes. Roasted, mashed, made into yam fries, sliced and baked with apples (that’s my Grandma’s famous method)…I love them all. This just happens to be my all-time favourite way to eat sweet potatoes. You cut them into wedges or rounds before tossing them with a salty/sweet concoction and throwing them on the barbecue to get soft in the centre and crispy on the edges. I make these at least once a week in the summer and nearly as often in the winter. Try them with burgers, sandwiches, pork loin and almost anything. Enjoy!
1 large sweet potato
1 T dark brown sugar
1 pinch kosher salt
A good grind of pepper
1 small pinch dried red chili flakes
A good glug of olive oil
1 t fresh grated ginger (optional) (a shake of dried ginger will work in a pinch)
Toss everything together, then put the wedges onto a hot grill and cook 4 minutes per side, or until crispy on the edges.