Chorizo Hot Maple Grilled Sweet Potatoes
Make grilled sweet potatoes straight on the coals and finish them with caramelized chorizo and a drizzle of hot maple syrup.
from 1 vote
medium sweet potatoes
Fill a Lodge Charcoal Chimney Starter with around 40 charcoal briquets. Light the coals. Once they're ashed over, dump them onto the Lodge Kickoff Grill.
Brush each sweet potato with oil and sprinkle with salt. Wrap in two sheets of aluminum foil.
Add the sweet potatoes to the outer edges of the coals. Cook to an internal temp of 205-210F degrees, rotating every 20 minutes. This will take 60-90 minutes.
Heat a Lodge Cast Iron Skillet on top of the grill. Brown the chorizo.
Once browned, add the onions and peppers and sauté, until tender. Set aside.
In a small bowl, combine the syrup and hot sauce.
Once the potatoes are cooked, remove them from the foil. Let them cool slightly. Slice them in half lengthwise.
Brush the cut side with the hot maple syrup and return to the grill grate, cut side down. Grill for 5 minutes.
To assemble the dish, spoon on some chorizo. Add a dollop of sour cream, some pumpkin seeds and a drizzle of syrup.
Instead of poblano peppers, you could also use jalapeños, Anaheim or green peppers.
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