These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.
For the Sweet Potato Fries:
- 2 sweet potatoes, scrubbed and cut into 8 wedges each
- Extra virgin olive oil
- Fine sea salt
For the Maple Soy Glaze:
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1/2 cup maple syrup
Prepare the grill for indirect cooking at 350° to 400°F.
Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone.
Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.
While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup.
Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.
Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.