Grilled Sweet Potato Steaks With Maple Pecan Butter

Prep time: 10 minutes

Cook time: 1 hour 23 minutes

• 4 large sweet potatoes

• Olive oil

• Salt and pepper

• Maple Pecan Butter

• 1/4 cup (1/2 stick) butter

• 1/4 cup maple syrup

• 3 tablespoons chopped pecans

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon salt

Wash sweet potatoes and wrap each in a single sheet of aluminum foil. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the tempera­ture is approximately 400°F, place wrapped sweet potatoes on the grill over the side void of charcoal. Close lid and cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften. While potatoes cook, prepare maple pecan butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than one minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed. Remove sweet potatoes from grill, unwrap, and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 min­utes before cutting into 1/2-inch thick medallions. Coat each sweet potato steak with olive oil and lightly season with salt and pepper. Grill each steak directly over the coals (approximately 400°F) for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm maple pecan butter.

Recipe created by World Champion Pitmaster Chris Lilly.

Courtesy of Family Features