These will completely grill on a low grill, but we usually speed things up a bit. Wash, dry and cook in microwave about five minutes. Slice in half. Score cut side of sweet potato and drizzle with a bit of olive oil, melted butter, or dipping oil. Cook cut side down on medium high grill till done, about 3-7 minutes, according to size of potato. If microwaved, you won’t need to turn. Serve immediately with butter, salt and brown sugar, if desired.
Preheat oven to 450. May cook these peeled or not. Wash potato and dry very, very well. Cut into 1/2 to 3/4 inch thick slices. Place slices on baking sheet and drizzle with olive oil (potatoes should be glossy without sitting in a pool of oil). Salt and pepper to taste. Mix. Space evenly, without touching – that’s how they get soggy. Bake for 15 minutes, turn and bake another 10. These will be fairly brown, decrease time a couple of minutes each side if you like them less dark.
Follow directions for regular potatoes. Peel before boiling. Remember, sweet potatoes don’t take as long to cook.
Absolute Best Baked:
(This will make you wonder, “Where has this recipe been all my life?”)
Place a piece of foil on the bottom rack of the oven underneath where your potatoes will be baking. You will not be preheating the oven.
Prick your sweet potatoes 2-3 times each, then place them directly on the oven rack in the middle of the oven, above the foil. Turn the oven on to 425*.
Bake for 45 minutes for sweet potatoes or yams that are 2-3 inches in diameter.
Bake for 60 minutes for sweet potatoes that are up to 4 inches in diameter.
Bake for 90 minutes for the largest sweet potatoes.
When the time has elapsed, turn off the oven without opening it. Let the sweet potatoes sit in the oven for at least 30 minutes and up to an hour. Remove from the oven and eat immediately.