Barbecued Sweet Potatoes
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Ketchup||1⁄2 Cup (8 tbs)|
|Prepared chili sauce||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Steak sauce||1 Tablespoon (Prepared)|
|Spicy brown mustard||1 Tablespoon|
|Hot red pepper sauce||To Taste|
|Sweet potatoes||1 1⁄4 Pound, scrubbed (3 Large Sized, Unpeeled)|
|Non-stick cooking spray||1|
To make barbecue sauce, heat oil in medium saucepan at setting 6 (for Designer gas model, use MED).
Add onion and garlic; cover.
Cook about 6 minutes, or until onion is golden.
Stir in ketchup, chili sauce, vinegar, brown sugar, Worcestershire and steak sauces, and mustard.
Bring to a simmer; cook over low heat, stirring often to avoid scorching, about 45 minutes, or until mixture thickens slightly.
Season with hot red pepper sauce to taste.
In a large pot of lightly salted boiling water, cook potatoes about 25 minutes, or until barely tender when pierced with a knife.
Drain, rinse under cold water, and let cool.
Cut length- wise into quarters.
Season grill grates; preheat grill on HI for 5 minutes.
Spray potatoes with nonstick cooking spray and place on grill.
Cook for 10 to 12 minutes, basting with barbecue sauce and turning every 2 minutes or so, or until sauce is bubbly and glazed.
Brush with additional sauce before serving, if desired.