Cowboy Campfire Grilled Sweet Potatoes

Directions

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1. At home — Cut: Slice the sweet potatoes lengthwise into uniform ¾-inch wedges — halve each potato, then cut each half into wedges. Even thickness keeps

2. At home — Par-cook to just under done: Drop the wedges into salted boiling water and cook 6–8 minutes, until a knife slides in with slight resistance. Stop while the centers are still firm — fully cooked wedges turn to mush in the cooler and fall apart on the grate.

3. At home — Cool completely: Drain and spread the wedges in a single layer on a sheet tray. Let them steam off and cool to room temperature, then chill fully. Don't rush this or bag them warm — trapped heat means condensation and soggy potatoes.

4. At home — Season & pack: Toss the cooled wedges with the olive oil, 1 Tbsp Cowboy Campfire, and ½ tsp kosher salt until evenly coated. Pack flat in a zip-top bag or sealed container and press out the air. Combine the glaze ingredients in a small lidded jar and pack separately — the butter can stay solid.

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1. In the cooler: Keep the bag cold, below 40°F, tucked near the ice but up out of the meltwater. Use within 3 days.

2. At camp — Temper: Pull the wedges from the cooler about 15 minutes before grilling so they're not fridge-cold going onto the grate.

3. At camp — Grill: Lay the wedges cut-side down over medium-high heat and char 3–4 minutes per cut side, until deep grill marks form and the centers are creamy-soft, about 10–12 minutes total. They cook faster than raw — move them to a cooler spot if they color too quickly.

4. At camp — Glaze & finish: Warm the glaze jar on the grate (or set it by the fire) and shake to combine, then brush over the hot wedges. Give them 1 more minute to set the glaze, then finish with flaky salt and scallion or cilantro. Serve hot.