Sweet Potatoes in the Coals with Lime-Cilantro Butter

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

You will no doubt be dubbed a grillmaster by anyone who watches you stick raw food directly into hot, burning embers. The simple truth is that any food that can be eaten out of its skin makes a good candidate for grilling right in the coals of a charcoal or wood fire. The skin will be left uneaten anyway, so who cares if it gets severely charred? That only adds to the smoky flavor within. Try this method with unpeeled baking potatoes or beets. The toppings are up to you, but we like to pair