April 28, 2006, Newsletter Issue #14: Grilled sweet potatoes

Tip of the Week

Cut sweet potatoes into 1-inch slices, rub them with salt and cracked black pepper to taste, add brown sugar and butter, wrap in foil and toss them on the coals to cook while you´re grilling other foods. -- Chris Schlesinger and John Willoughby, The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue (1990)

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