Recipe courtesy of Roger Mooking
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil, plus more for greasing the grates
  • 1/3 cup butter, melted
  • 1 clove garlic, finely chopped
  • 1 tablespoon Sichuan peppercorns, coarsely ground
  • 3 tablespoons brown sugar
  • 4 sweet potatoes, peeled and sliced into 3/4-inch thick rounds (about 2 pounds)
  • Kosher salt

Directions

Watch how to make this recipe.

Preheat a grill to medium-high and lightly oil the grates. Preheat the oven to 400 degrees F. In a small pot, melt the butter with the garlic and Sichuan peppercorns over low heat. Stir and cook for 2 minutes. Sprinkle over the brown sugar, and cook for an additional 1 to 2 minutes, stir and remove from the heat. Toss the sweet potatoes in 1 tablespoon vegetable oil, and season with salt, to taste. Grill the sweet potato slices on both sides, achieving grill marks. Transfer the grilled rounds to a baking dish and spoon the garlic butter mixture over the sweet potatoes. Roast the potatoes for 20 to 25 minutes, or until they are tender and cooked through.

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