Name: Grilled Ancho Chile & Maple Sweet Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: Medium size sweet potatoes, as many as you need; Olive oil, as needed; Salt; Spiceology Ancho Chile Powder, roughly 1/2 a Tbsp per sweet potato and 2 Tbsp for the butter mix.; 1/4 cup butter, at room temp; 2 tbsp maple syrup; Aluminum foil

Ingredients

Scale

Medium size sweet potatoes, as many as you need
Olive oil, as needed
Salt
Spiceology Ancho Chile Powder, roughly 1/2 a Tbsp per sweet potato and 2 Tbsp for the butter mix.
1/4 cup butter, at room temp
2 tbsp maple syrup
Aluminum foil

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Instructions

Heat your oven or BBQ to 425°F.
Wash your sweet potatoes and coat in olive oil and season all over with salt and the Ancho powder.
rap your seasoned sweet potatoes in tin foil and place in your heated oven or bbq for 45 minutes to 1 hour, until a knife can cut in easily.
While your sweet potatoes are cooking mix together your butter, 2 tbsp of Ancho Powder and maple syrup to make your ancho maple butter.
Remove from the foil and cut in half, toss back into the BBQ if you’d like to char the flesh slightly.
Top with your ancho butter and serve hot!