West Virginia Charcoal-Roasted Sweet Potatoes

Introduction

Sweet, smoky, and irresistibly tender, these Charcoal-Roasted Sweet Potatoes deliver the perfect blend of rustic flavor and comforting texture. Using the Arteflame Grill, we let the firewood do all the work, concentrating natural wood-fired sweetness into every bite. Butter and cinnamon melt into the caramelized surface, making this a simple yet unforgettable West Virginia-inspired dish. No pots, no lids—just the crackle of the grill and all the flavor it brings.

Ingredients

• 4 medium sweet potatoes, scrubbed clean
• 4 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• Pinch of sea salt (optional)
• Firewood (oak or hickory recommended)
• Vegetable oil
• 3 paper napkins

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the napkins in the fire bowl of the Arteflame Grill.
3. Stack firewood over the napkins and light the napkins to start the fire.
4. Let the grill heat up for 20 minutes until the flat top reaches optimal cooking temperature.

Step 2: Prep the Sweet Potatoes

1. While the grill heats up, rinse and scrub the sweet potatoes thoroughly to remove any dirt.
2. Pat them dry with a clean towel.

Step 3: Grill the Sweet Potatoes

1. Place the whole sweet potatoes near the inner area of the flat-top cooktop where it’s hottest but not directly over the center grate.
2. Rotate every 10–15 minutes for even cooking and caramelization.
3. Grill for 45–60 minutes, until a knife easily pierces them with no resistance.

Step 4: Add Butter and Cinnamon

1. Once the sweet potatoes are soft, use tongs to remove them from the grill and carefully slice each one open lengthwise.
2. Add 1 tablespoon of butter to each sweet potato and sprinkle with 1/4 teaspoon cinnamon.
3. Allow butter to melt into the hot flesh before serving. Add a pinch of sea salt if desired.

Tips

• For even cooking, nestle the potatoes between higher heat zones of the cooktop rim and rotate frequently.
• If you're cooking meat alongside, reverse sear on the center grate at 1,000°F, then move meat to the outside griddle like your potatoes to finish cooking gently.
• Poke a toothpick or skewer through your sweet potatoes at the 45-minute mark to test doneness.
• Use the orange-fleshed sweet potatoes for that rich, natural sweetness and vibrant color.
• Don't rush! Slow caramelization over the griddle cooktop enhances the bold smokiness from the firewood.

Variations

1. Maple Pecan: Drizzle with maple syrup and sprinkle with chopped toasted pecans for a sweet crunch.
2. Savory Herb: Swap cinnamon for rosemary and thyme, and mix butter with a touch of garlic for an herby twist.
3. Chipotle Honey: Mix melted butter with chipotle powder and honey for a smoky-sweet bite with heat.
4. Brown Sugar Marshmallow: Add brown sugar and mini marshmallows on top. Let them melt and char slightly right on the flat griddle.
5. Bourbon Butter: Infuse your butter with a dash of bourbon and brown sugar for a boozy glaze.

Best Pairings

• Smoked pork chops reverse-seared on the center grate
• Grilled corn with lime-butter on the flat griddle
• Charred asparagus with cracked sea salt
• Bourbon-glazed rotisserie chicken
• Roasted apples or grilled peaches with cinnamon for dessert

Conclusion

These West Virginia Charcoal-Roasted Sweet Potatoes are rustic, rich, and simple to prepare, all while showing off the full potential of your Arteflame Grill. With just a few base ingredients, you can elevate your cookout game with flavorful, firewood-roasted perfection.