Nebraska Fire-Grilled Sweet Potatoes

Introduction

Unlock the naturally sweet flavor of sweet potatoes by grilling them over an open flame. The Arteflame grill gives sweet potatoes a beautifully caramelized surface and smoky undertones, making this recipe a perfect side dish for your favorite grilled meats. By using cinnamon butter and the flat-top griddle, we give each slice a perfect sear and a golden, crispy edge without burning. Whether you're grilling steaks, fish, or veggies, sweet potatoes on the Arteflame add a vibrant, flavorful, and healthy component to your meal.

Ingredients

• 3 large sweet potatoes, peeled and sliced into 1/2 inch rounds
• 4 tablespoons unsalted butter, softened
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1/2 teaspoon sea salt
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the flat top is hot and ready for grilling.

Step 2: Prepare the cinnamon butter

1. In a small bowl, mix the softened butter, cinnamon, brown sugar, and a pinch of sea salt.
2. Set aside at room temperature so it’s easy to spread while grilling.

Step 3: Grill the sweet potatoes

1. Once the Arteflame flat top is hot (closer to the center will be your hotter zone), place your sweet potato slices directly onto the flat griddle surface.
2. Spread a small amount of cinnamon butter on each slice as they grill.
3. Grill for about 5-7 minutes per side, turning once, until beautifully caramelized and fork-tender. Move the slices toward the outer edges if they cook too quickly.

Step 4: Serve

1. Transfer the sweet potatoes to a platter and serve hot.
2. Add a small dollop of cinnamon butter on top of each slice for presentation and extra buttery flavor.

Tips

• Use the hotter zones for a crispy sear and move to cooler zones of the flat top to finish cooking evenly.
• Avoid overloading the cooktop to allow enough room to flip and check all slices evenly.
• Brushing the slices with butter before they go on the grill helps prevent sticking and enhances flavor.

Variations

1. Spicy Chipotle Sweet Potatoes: Add chipotle powder and smoked paprika to the butter for a sweet and smoky heat.
2. Garlic Herb Butter Sweet Potatoes: Blend garlic, thyme, rosemary, and parsley into the butter for a savory herbal twist.
3. Maple Pecan Glazed Slices: Add maple syrup and chopped pecans to the cinnamon butter and spoon over slices just before serving.
4. Lime and Chili Sweet Potatoes: Mix lime juice and chili powder into the butter for a zesty, slightly spicy alternative.
5. Brown Sugar Coconut Glaze: Use coconut sugar and a dash of coconut milk in the butter for a tropical spin.

Best Pairings

• Reverse-seared ribeye steak grilled over the center grate
• Grilled herb-marinated chicken thighs
• Charred corn on the cob with compound butter
• Grilled asparagus spears drizzled with lemon juice
• Smoky grilled pineapple slices with honey drizzle

Conclusion

Fire-grilled sweet potatoes on the Arteflame grill capture the essence of open-fire cooking, turning a simple root vegetable into a flavorful showstopper. Easy to prepare and endlessly versatile, this side dish pairs perfectly with any grilled main.