Grilled Sweet Potatoes are a sweet and satisfying side dish to any cookout. Like other root vegetables, such as beets and potatoes, they yield their best flavor on the grill.
Grilled Sweet Potato and Apple Gratin
This Grilled Sweet Potato and Apple Gratin is more of a dessert than side dish. Grilled slices of sweet potato are layered with grilled apples, and topped with a pecan crumble.
Instead of topping the gratin with cheese, this dish is layered with a syrup and cram mixture, which keeps the dish moist and rich.
Choose firm, sweet-tart baking apples for this dish, so they don’t fall apart on the grill or while baking.
3 sweet potatoes, peeled and cut into 1/4-inch thick slices
2 tablespoons vegetable oil
3 large apples, peeled, cored and cut into 1/2-inch thick slices
Salt and pepper, to taste
2 cups heavy cream
3/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 cup pecan pieces
1/2 stick unsalted butter, melted
1/2 cup dark brown sugar
1/4 cup flour
9-inch (23cm) square baking dish
Preheat the grill to 450 degrees F (230 degrees C).
Toss the sweet potatoes with half the oil, salt and pepper. Place on the grill and cook for about 8 minutes. Turn 45 degrees and cook for 6 more minutes. Flip and cook for an additional 8 minutes. Remove from the grill.
Repeat the process with the apple slices, cooking for a shorter period of time.
Reduce the grill temperature to 350 degrees F (175 degrees C).
In a large bowl, combine the cream, syrup, cinnamon, and nutmeg.
In a small bowl, combine the pecans, butter, sugar, and flour to form a crumble.
Pour a little bit of the cream mixture into the bottom of a 9-inch (23cm) square baking dish. Arrange a layer of sweet potatoes and apples, them more cream over the top. Repeat these layers until the pan is full.
Crumble the pecan mixture over the top.
Bake in the grill until the top is nicely browned, about 45 minutes. Serve warm.