One of my favorite images from the old cookbook collection I have is a circa 1955 graphic illustration featuring a dad in a big ol’floppy chef’s hat and apron flipping a massively over-sized steak on the grill. His ‘Ozzie & Harriet’ family is sitting behind him in anticipation of the tasty meal he’s about to serve.  Of course – that was not a picture of reality for most of America but what-the-heck, it’s a nice image.

Classic 50's image.

When I first heard the name ‘Patio Daddio BBQ’ it was the image that immediately came to mind. I had to find out about the person behind it all.  Turns out that John Dawson lives in Boise, Idaho and is maybe just a bit like that 50’s style dad.  He’s a hard working father and husband by day and an award winning competitive barbeque cook by night!  You can read more about him in the Writers & Chefs section.

I asked him to share a few of his favorite recipes and this is one I particularly enjoyed preparing for my family.  We both hope you do as well.  Please join me and welcome John aka Patio Daddio BBQ!

Happy Grilling!

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Barbecued Sweet Potatoes by Patio Daddio BBQ

Here is a great simple side dish to accompany barbecue or just about any rustic meal. The smokey flavor helps to cut the natural sweetness a little while adding a unique dimension to the flavor.

Although the ingredient is listed as “yams,” they are actually sweet potatoes. I am simply using the grocery store name to avoid any confusion. Why they insist on calling them yams is beyond me, since the two aren’t even distant botanical cousins.

Ingredients
4 med Garnet “yams”, peeled and cut into 2″ pieces
1/4 cup Canola oil
1/4 cup Granulated sugar
2 Tbsp Kosher salt
2 tsp Black pepper, divided
2 tsp Pumpkin pie spice

Glaze
1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper

Method

1. Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.
2. Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine.
3. Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.
4. Start your fire and prepare for indirect cooking at 275º.
5. Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you’re ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you’re using a gas grill, make a small smoker pouch.
6. Drain as much of the oil from the bag as you can, add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible.
7. Arrange the yams in a single layer on your cooking grate and cook indirect for 20 minutes.
8. While the yams are cooking, mix the glaze in a small bowl.
9. Glaze the top of each piece of yam, turn each over and cook another 20 minutes.
10. Glaze and turn each piece again, and cook another 10 minutes.
11. Remove the yams to a serving bowl, drizzle lightly with the glaze and toss very gently.

Serve and enjoy! – Patio Daddio BBQ

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For a printable version of this recipe, click on this link:

Barbecued Sweet Potatoes by Patio Daddio BBQ