With the holidays coming, we’re all beginning to plan our big family meals, and one of the most difficult parts of planning is figuring out how to fit all of the food in the oven. That’s where we can help.
Most people think of grilling as a summer activity, but at Weber, we consider the grill an extension of the kitchen. It’s a convenient way to expand your cooking space, especially at the holidays. After all, Weber and the holidays have a lot in common… both inspire celebrations, and both bring people together.
This year, when you’re trying to fit your sweet potatoes in the oven with the turkey, stuffing, pie, and green bean casserole, think about moving outside instead. Your Weber does a great job baking, and everyone loves good grilled flavor, no matter the time of year.
Here’s one of my favorite recipes for sweet potatoes. It’s sweet, but not overwhelmingly so, and the flavors blend well without drowning out the actual taste of the sweet potatoes. And the best part? Make them the day before and reheat them for your family.
1 Tbsp white sugar (optional)
½ tsp ground cinnamon (optional)
1. Start by preheating your grill for 15 minutes with all the burners on high or the dampers all open. Keep in mind that if it’s chilly outside, you may need to preheat for a few extra minutes.
2. Brush your cooking grates clean and prepare your grill for indirect, medium heat.
3. Clean your sweet potatoes and slice them in half lengthwise. Place them cut side down on the cooking grates and grill with the lid closed for 20 minutes. This will give you some nice caramelization on the sweet potatoes and add that great grilled flavor. Then, flip the potatoes and continue grilling them for 20 to 25 minutes, or until a fork inserted in the middle pushes through easily. Remove them from the grill, and let them rest for about 10 minutes. At this point, you should be able to handle them, but they will still be hot so be very careful. They didn’t invent the game “Hot Potato” for nothing.
4. Gently peel the skin off the sweet potatoes and put them in a bowl. Mix in two tablespoons of butter and six tablespoons of marshmallow crème (both should melt into the potatoes as you mix), and mash the potatoes with a fork. You can use a regular potato masher, but they should be soft enough that a regular dinner fork will whip them up nicely. Stir in one teaspoon of cinnamon and ¼ teaspoon of nutmeg.
5. Pour the sweet potato mixture into a small baking dish, cover, and store in the fridge overnight.
6. When you’re ready to reheat them, make sure that you pull the baking dish out of the fridge at least a half hour before you put them on the grill to let them come up to room temperature.
7. Preheat your grill and prepare for indirect, medium heat. Bake for 30 minutes, stirring about halfway through.
8. Then, if you like your potatoes a little sweeter, mix a tablespoon of white sugar with a ½ teaspoon of cinnamon and sprinkle over the top of the potatoes. Close the lid, and continue to bake your potatoes for an additional 10 minutes.