Mashed Sweet Potatoes with Grilled Onions

Recipe from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Ingredients

• 4 pounds Sand Candy Sweet Potatoes, scrubbed
• 1 large Bland Farms Premium Sweet Onion, cut crosswise into ½-inch rounds
• ¾ cup (1½ sticks) unsalted butter, softened
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Method

1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
2. Brush the cooking grates clean.
3. Grill the Sand Candy Sweet Potatoes over indirect medium heat, with the lid closed, until tender when pierced with a fork, about 1 hour, turning three or four times.
4. Remove from the grill and let cool slightly.
5. Cut the potatoes lengthwise in half, remove and discard the skins, and place the potatoes in a medium bowl. Cover with foil to keep warm.
6. Brush the Bland Farms Premium Sweet Onion slices with olive oil and season evenly with salt and pepper.
7. Grill the Bland Farms Premium Sweet Onion over direct heat, with the lid closed, until tender, 10 to 12 minutes, turning once or twice.
8. Remove from the grill, allow to cool, and cut into ¼-inch dice.