Prep 20 mins
Cook 30 mins
This method is different than most. The whole potatoes are first grilled then cut into planks. Should you prefer a different method, go for it, but definitely try the Honey Soy Glaze. It's the highlight of the recipe. Recipe from Char-Broil All-Star David Olson via The Weather Channel’s “Outdoor Chef” segment.
- 3 large sweet potatoes
- 2 tablespoons canola oil
- 1 teaspoon cinnamon
- 1⁄2 teaspoon sugar or 1⁄2 teaspoon sugar substitute
- 1⁄2 teaspoon cayenne powder
- 1 pinch granulated garlic
- coarse salt & freshly ground black pepper, to taste
- 1 teaspoon fresh rosemary leaf (optional)
HONEY SOY GLAZE
- 1⁄2 cup honey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon canola oil
- 1 pinch ground ginger
- For the Fries: Preheat the grill to 400 degrees.
- Bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. Cool to the touch.
- Remove and reserve the potatoes. Turn the grill up to high.
- Cut potatoes in half length-wise. Then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
- Toss the potato fries with the oil and seasonings until coated liberally.
- Lay the slices over the hottest part of the grill.
- Grill each side for 2-3 Minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
- Remove from the grill. Plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
- For the Honey Soy Glaze: Whisk all ingredients in a small mixing bowl.
- Bring the mixture to a simmer in a saucepan over medium heat.
- Reduce until the sauce is syrup-like in consistency.
- Remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.