Grilled Sweet Potato Steaks with Maple Pecan Butter Print this recipe
Cook time: 1 1/2 hours Prep time: 10 minutes
Maple Pecan Butter
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons chopped pecans
- ¼ cup maple syrup
- ¼ cup (½ stick) butter
- 4 large sweet potatoes
- maple pecan butter (see below)
- olive oil
- Wash the 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 the wrapped sweet potatoes on the grill over the side void of charcoal. Close the grill lid and cook for 1 hour and 15 minutes with indirect heat, or until the sweet potatoes soften.
- While the potatoes cook, prepare the maple pecan butter. Melt the butter in a small saucepan. Add the maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat the mixture on low for less than one minute or until a layer of bubbles forms over the surface. Remove from the heat, and set aside until needed.
- Remove the sweet potatoes from the grill, unwrap, and halt the cooking process by dipping them into a bowl of cold water. Place the sweet potatoes on a counter top and let them cool for at least 30 minutes before cutting into ½-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 3-4 minutes on each side. Remove the potato steaks from the grill and serve drizzled with warm maple pecan butter.
- Chris Lilly