| 3 | pounds sweet potatoes or yams |
| 1/3 | cup butter or margarine, melted |
| 1/2 | teaspoon salt |
| Coconut, toasted, if desired |
| 1. | Heat coals or gas grill for direct heat. |
| 2. | Peel sweet potatoes; cut into 1/2-inch diagonal slices. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer about 12 minutes or until almost tender; drain. Mix butter and salt. |
| 3. | Grill sweet potato slices uncovered 4 inches from medium heat about 20 minutes, brushing frequently with butter mixture and turning once, until tender. |
| 4. | To serve, sprinkle coconut over sweet potatoes. |
|
| For a spicy flavor, stir 1/4 teaspoon ground cinnamon or ground red pepper (cayenne) into the butter mixture. |
|
| To toast coconut, bake uncovered in an ungreased shallow pan at 350ºF for 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
Nutrition Information:
220 ( 90 ); 10 g ( 6 g); 25 mg; 280 mg; 34 g ( 4 g); 2 g 100 %; 26 %; 4 %; 4 % 1 ; 1 ; 2