Sweet Potatoes from Embers with Maple Syrup – Cinnamon – Butter

Summary

Ingredients

• 4 large sweet potato (s)
• 6 tablespoon butter, room temperature
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon powder

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Instructions

1. Beat the room temperature butter in a bowl with a hand mixer until frothy. Mix in the cinnamon and maple syrup. Pour into a small bowl and refrigerate until ready to serve.
2. Heat up the charcoal grill. It is best to preheat the charcoal in a chimney, then pour the charcoal onto the bottom of the grill and distribute it evenly in the grill. Carefully place the sweet potatoes on the embers and use tongs to spread some coals around the potatoes. Cook the sweet potatoes for 40-60 minutes, until the skin is charred and the inside is soft. Make a test with a wooden stick. Then remove the potatoes from the embers with tongs and dust the ashes with a pastry brush.
3. Cut the potatoes lengthways and arrange on a platter. Serve with the maple syrup and cinnamon butter.
4. The butter mixture is covered with aluminum foil and can be kept in the refrigerator for a few days.
5. Tip:
6. Take sweet potatoes of roughly the same size and cook them more evenly.