Grilled Yams Recipes

Steps:

• Wash & dry yams.
• Coat outside with olive oil.
• "Bake" in a medium hot grill 45-60 minutes or until done.
• You can also bake in a preheated 400F oven.
• While the yams are cooking, melt the butter in a small dish.
• Add the sugar & spices and stir until combined.
• Refrigerate until firm, serve with the yams.

Steps:

• Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Coat the strips of yam with olive oil cooking spray and season with salt.
• Arrange the yam strips on the grate crosswise so they don't fall through. Cook for 10 to 12 minutes per side, until tender and glazed. Serve with butter.

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

Steps:

• Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
• Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
• As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
• When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Steps:

• Cut two pieces of heavy-duty foil (about 18 in. x 12 in.); place a potato half on each. Spread cut side with butter. Sprinkle with garlic salt and pepper. Top each potato with another half. Fold foil over potatoes and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until tender, turning once. To serve, fluff potatoes with a fork and drizzle with honey.

Steps:

• Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with oil, salt and pepper. , In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally. , In a large bowl, mix remaining ingredients; add potatoes and toss to coat.

Steps:

• Prehat grill for 5 minutes.
• In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
• Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
• Melt the rmaining butter and brush both sides of cut potato slices.
• Grill for 8 to 10 minutes or until tender.
• Spoon the molasses mixture evenly over cooked potato slices and serve.
• When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.