Ingredients
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4 sweet potatoes, scrubbed, halved
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1 tbsp olive oil
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1 tbsp Kosher salt
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1 tbsp black pepper
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3 tbsp butter
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3 tbsp coconut oil
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1/4 cup red onion, minced
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1/2 tbsp ginger, freshly grated
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1 Miso soup packet
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2 scallions, sliced
Directions
Fire up your Louisiana Grills pellet grill and preheat grill to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
- Drizzle sweet potatoes with olive oil and season with salt and pepper. Transfer potatoes to preheated grill and place directly on grill grates over indirect heat. Cook for 30 minutes.
- Meanwhile, heat butter and coconut oil in a sauce pot over low heat. Add onion and ginger, and simmer for 2 to 3 minutes, until onion begins to brown. Remove from heat, whisk in the contents of miso soup packet, and pour into a glass jar to slightly cool.
- After 30 minutes, transfer sweet potatoes back to a metal sheet tray, then open the sear slide. Grill sweet potatoes (4 at a time) flesh side down for 1 minute, then remove from grill.
- Using a fork, pierce the flesh of the sweet potatoes then spoon miso-coconut-butter over the top of each half. Transfer to a serving platter and garnish with scallions. Serve hot.
Special Tools
- Metal Sheet Tray
- Sauce Pot
Recipe Note
Tip: If you can find them, try this recipe with Japanese Sweet Potatoes.
