250° about 30 minutes per pound (until thermometer is around 135 - rare). Serve with a creamy horsradish sauce.
Grill the whole sweet potatoes for about 12 minutes over direct medium, turning 3 times to expose each side to the heat. Remove, let cool, then remove the skin (easy) and cut into 1/2-3/4" slices. Wrap a piece of bacon around the slice and put it on a skewer. Grill over direct medium for 10-12 minutes until the bacon is firm, turning once. Serve with Sour Cream and Maple Syrup dipping sauce (2/3 cup Sour Cream + 1/3 cup Maple Syrup).
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