These grilled and glazed sweet potatoes are of the best kept secrets - the moment you try them, you will know why. Try it out, be amazed, and share it with the world!
Let's get everything ready before getting any food close to the pit - it's good kitchen manners. Start your grill and prepare for direct cooking at about 275ºF (135ºC) - this means the cooking area will be directly above the heat source.
While the pit is coming up to temp, get your yams and peel them. Then cut them into 1" (2.5 cm) slices.
Sweet potatoes are really hard, and for time's sake it's best if you soften them before they go on the smoker. Pour the water into a medium microwave-safe baking dish and arrange the potatoes in even layers in it.
Cover the dish tightly with a lid or plastic wrap, and microwave the potatoes for 8-12 minutes at 80% power, or until they are just barely starting to soften under moderate finger pressure.
Note: Microwave ovens vary in power, so you will have to adjust your cooking time accordingly. If you are unsure, cook them half of the time, check their progress, and then cook longer as needed.
(You could also cook the yams ahead of time and then warm them in the microwave at serving time).
Time to get this party going. Add the oil and rub/seasoning to a gallon-size zip-top bag, seal, and slosh to combine. Add the yam slices to the bag, and seal while removing any excess air as you do. Slosh the bag gently to coat the yams. Set aside until you are ready to grill.
Now, the glaze: in a small bowl, mix the barbecue sauce and butter until fully incorporated. Then set this aside as well.
Once the grill is hot and everything is in place, get the yams out of the bag. Arrange them in a single layer on your cooking grate and cook direct for 5 minutes.
Then gently rotate the yams 45º (to make those beautiful crosshatched grill marks) and cook another 5 minutes.
Now carefully flip each yam slice over and brush each with a light coat of the glaze, cook another 5 minutes. Rotate by 45º, and cook for a final 5 minutes.
Gently turn each yam slice over, brush each with a light coat of the glaze, and immediately remove them to a serving dish or platter.
Drizzle any remaining glaze over the yams, cover, and set aside until you're ready to serve. Enjoy!
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