Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 208 :: IN THE FIRE
Source: How to Grill, 392
Method: Roasting in the embers
Category: N/A
6 tablespoons (3/4 stick) butter, room temperature
1 tablespoon maple syrup
1 teaspoon ground cinnamon
4 large sweet potatoes or yams

Other Items Needed:
A large charcoal or wood fire

Make the maple-cinnamon butter. Place the butter in a mixing bowl and whisk until light and fluffy. Whisk in the maple syrup and cinnamon. Transfer to a bowl or ramekins and refrigerate until serving.

Build a fire and let it burn down to glowing coals. Rest the sweet potatoes on the embers. Using tongs or a hoe, rake any loose coals around the potatoes.

Roast until the skins are charred and the centers are soft, 40 minutes to 1 hour. Turn the potatoes with tongs from time to time to ensure even roasting. Use a slender metal skewer to test for doneness; it should insert easily.

Remove the potatoes from the coals and brush away the ashes. Let cool for a few minutes, then cut each in half and place on plates or a platter for serving. Serve in their skins (not edible) with the maple-cinnamon butter.
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