Sweet potatoes (as many as you feel like grilling)Store-bought Korean BBQ sauce (or make your own)
Olive oil (to grease the grill or grill wok)
Finely sliced green onions (to garnish -- at least 0.25 cup)
- Peel and trim the sweet potatoes. Slice them lengthwise into planks (0.25 to 0.5 inches thick). Boil the planks until they are easily pierced with a fork (about 8 minutes). Drain, cool, and drizzle with some of the olive oil.
- You'll be cooking the sweet potato planks over a grill that is starting to cool down. (Because of the high sugar content in sweet potatoes, if the fire is too hot, they will burn pretty quickly.) I use a well-greased grill wok so I don't lose the sweet potatoes to the coals. Cook the planks a couple minutes on each side until lightly browned. While cooking the second side, brush the first side with the BBQ sauce. Turn to let the sauced side cook (30 seconds to 1 minute) and brush the side that's now up with BBQ sauce. Turn again and cook (30 seconds to 1 minute). You can sauce and cook each side again if you want. Don't burn them!Remove from grill, put them on a plate, and sprinkle with the green onion slices.