Boil the sweet potatoes with their jackets on until they’re soft enough to stick a fork into them. Remove from the boiling water and set them aside to cool.
When ready to do the next step peel the sweet potatoes and slice them into rounds about 1/4-inch or a little thicker each. Be sure to brush both sides of the sweet potato slices with olive oil before putting them on the grill.
Just before grilling the sweet potatoes mix together the maple syrup, lime juice and cinnamon. Use a whisk and mix these items together well.
Place the oiled sweet potatoes on your grill. You’ll only need to grill them a couple of minutes on each side. Remove them from the grill and place them on the serving platter.
Drizzle the maple syrup mixture over the sweet potato slices, then sprinkle on the chopped pecan pieces. This will make a delicious treat straight from your grill.
If you wish to have them jazzed up with marshmallows, just use the marshmallow ice cream topping instead. Drizzle a spoonful full of the marshmallow topping over each serving. It’s best to just set out a bowl of this topping, as some will want a lot and some may not want any.
You’ll be enjoying a delicious Southern dish right on your own patio.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.