Grilled Sweet Potato Steaks with Maple Pecan Butter

Grilled Sweet Potato Steaks with Maple Pecan Butter Print this recipe

Yields: 6 servings
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
  • salt
  • pepper


  1. Wash the sweet potatoes and wrap each in a single sheet of aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. Chris Lilly
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