Serves: 8
Total Calories: 379

4 pounds sweet potatoes, scrubbed

1 large yellow onion, cut into 1/2-inch slices
extra-virgin olive oil
kosher salt
freshly ground black pepper

3/4 cup unsalted butter, softened

Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.

When cool enough to handle, cut the potatoes in half lengthwise. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminum foil.

Brush or spray the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4 inch dice.

Using a heavy-duty mixer or potato masher, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper, if desired. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 379
Calories from Fat: 150

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