By Christie Vanover | Published November 19, 2016 | Last Updated November 12, 2021
Roasted marshmallows aren’t just for campouts. Smush a few on your grilled sweet potatoes with some cinnamon sugar to create a crunchy, sweet side dish.
In the world of barbecue, the best pitmasters cook to temp, not to time. It frustrates some new cooks because it’s a different way of thinking. Most of us were raised to put the food in the oven, set the timer and wait for the beep. I know I was.
Based on that method, I’ve ended up with some overcooked food and some food that needed a few more minutes on the timer.
That’s why cooking to temp makes so much more sense.
Usually, this method is used for big cuts of meat, like brisket and pork shoulder, but it’s just as effective for vegetables.
Take the beautiful sweet potato. That’s one of those foods that you put in the oven and go back to over and over to see if it passes the squeeze or fork-tender tests.
Throw everything you’ve learned out the window (well not everything).
Instead of setting the timer, set the thermometer.
Place the probe of a thermometer into a potato, and then place a few on a grill over indirect heat.
For a more firm sweet potato, set the thermometer alarm to 190F degrees. For a creamier potato, set it to 200F degrees. When your phone chirps at you, you’ll know you have perfectly soft sweet potatoes.
If you’re still keeping track of time, it usually takes about an hour to an hour and a half, depending on your softness preference.
To make them even better, top them with roasted marshmallows. The coals are already lit. Don’t let them go to waste. Just remove the top grate, skewer up some pillows of sugary goodness and let them roast.
Top your potatoes with butter, cinnamon sugar, and at least three roasted marshmallows. I won’t judge if you add more. You could even go wild and add some pecans.
Grilled Sweet Potatoes with Roasted Marshmallows
- 4 sweet potatoes
- 4 tbsp butter
- 4 tsp cinnamon sugar
- 12 marshmallows
- Set up your grill with an indirect heat zone. Adjust the vents or gas burners until the temperature reaches 375-400F degrees.
- Wash the sweet potatoes.
- Pierce a potato with the probe of a thermometer. Set the thermometer alarm to 190F degrees for a slightly firm potato or 200F degrees for a creamier sweet potato.
- They should reach your desired internal temp in 60-90 minutes.
- Roast the marshmallows on a skewer, holding them over the heat of the grill.
- Slice open the sweet potatoes. Top with butter, cinnamon sugar and roasted marshmallows.