Par-Cook Sweet Potatoes and Finish Them on the Grill

A lot of people, when they first purchase a grill, are overwhelmed by the desire to cook the entirety of their meals on said grill, from start to finish, without “cheating” and using any other heat sources. This is folly. While some things are quite suited to grill-only cooking process, others fair far better with a two-step approach.

INSTRUCTIONS

1. Wash the potatoes, dry them, prick them all over with a fork, and set them on a microwave-safe plate. Put the plate in the microwave and zap em for five minutes, then gently pierce one with a knife to check for par-doneness. The knife should slide in fairly easily, but meet some resistance in the center. If the initial five minutes does not accomplish this, toss them back in the microwave for another minute (and repeat the process as needed) until you get there. (If you want to eat grilled sweet potatoes all week, cook a whole bunch this way and store them in the fridge for up to five days.)

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