Fire-Roasted Pennsylvania Sweet Potatoes

Introduction

There's nothing quite like the rich, caramelized flavor of fire-roasted sweet potatoes, and using locally grown Pennsylvania sweet potatoes takes this dish to the next level. Cooking on the Arteflame grill ensures an even flavor-packed sear, and the melted Amish butter makes each bite indulgent. Whether you're serving them as a side dish or letting them shine on their own, these sweet potatoes are bound to impress.

Ingredients

• 4 medium Pennsylvania sweet potatoes, scrubbed
• 2 tablespoons Amish butter (plus extra for garnish)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar (optional, for extra caramelization)
• Fresh chopped parsley (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Pour a small amount of vegetable oil on each napkin.
3. Stack dry firewood in a teepee shape over the napkins.
4. Light the napkins and let the fire build up. Wait about 20 minutes until the flat top cooktop is hot and ready for grilling.

Step 2: Prepare the sweet potatoes

1. Scrub the Pennsylvania sweet potatoes clean under cold water. Pat them dry.
2. With a fork, pierce each sweet potato a few times to help steam escape during cooking.

Step 3: Grill the sweet potatoes

1. Place the sweet potatoes directly on the outer area of the Arteflame flat griddle cooktop.
2. Rotate occasionally to ensure all sides are evenly roasted.
3. Cook for about 35–40 minutes or until fork-tender. You’ll notice a charred, caramelized skin and creamy inside.

Step 4: Finish with Amish butter and garnish

1. Place 1/2 tablespoon of Amish butter on each sweet potato while it’s still hot.
2. Sprinkle with kosher salt, black pepper, and brown sugar if desired.
3. Garnish with chopped parsley for a pop of color and flavor.

Tips

• Position the sweet potatoes near the center of the griddle for a higher heat and quicker roast, or closer to the edge for a slower, more gentle cook.
• Use Amish butter instead of olive oil for a rich, creamy flavor enhancement.
• If serving with grilled meat, throw the meat on the center grate at 1,000°F to sear, then finish on the flat top using the reverse sear method.
• For a smoky flavor, add some hickory or apple wood when building your fire.
• Check doneness by inserting a skewer or knife; if it slides in easily, the sweet potatoes are ready.

Variations

1. Maple-Pecan Sweet Potatoes: Add a drizzle of maple syrup and chopped pecans on top of the buttered sweet potatoes for a sweet crunch.
2. Chipotle-Lime Sweet Potatoes: Mix grilled lime juice with chipotle powder and butter for a smoky, spicy twist.
3. Garlic-Herb Sweet Potatoes: Mix minced roasted garlic into Amish butter and sprinkle with fresh rosemary and thyme.
4. Feta & Cranberry: Top sweet potatoes with crumbled feta cheese and dried cranberries for a salty-sweet flavor contrast.
5. Bacon & Onion Jam: Add a spoon of grilled bacon-onion jam over the butter for a savory, smoky finish.

Best pairings

• Reverse-seared grilled ribeye steak for a robust main course
• Grilled asparagus or charred Brussels sprouts for a healthy veggie side
• Crisp apple cider or a smoky bourbon cocktail to enhance the sweet and savory notes
• Buttermilk cornbread cooked on the Arteflame flat top

Conclusion

Cooking fire-roasted Pennsylvania sweet potatoes on the Arteflame grill brings out their natural sweetness through perfectly even caramelization. Using the flat griddle surface avoids any burning while sealing in flavor and juices with melted butter. This dish pairs beautifully with grilled meats or stands alone as a hearty and flavorful vegetarian option.