The trick to these tasty “outdoor oven fries”? Start them off in a foil packet on the top rack of your grill, then finish them with a blast of direct heat. What a sweet surprise!

Prep Time: 10 minutes, cook time: 12 to 16 minutes, servings: 4

Ingredients

4 medium sweet potatoes, cut into 3/4-inch-thick wedges

1/2 cup (1 stick) butter, melted

3 tablespoons honey

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper to taste

Directions

1. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed.

2. Place potato wedges in the center of a 12- by 16-inch piece of heavy-duty foil. Fold into a package, sealing all sides closed. Place on heated grill (preferably the top rack if using a gas grill) and cook 8 to 10 minutes, or until potatoes are barely fork-tender, not mushy. Remove from grill. Open package, transfer potatoes to a large bowl and set aside.

3. Combine butter, honey, cinnamon, nutmeg, salt and pepper; stir well to combine.

Pour over potatoes in bowl and toss to coat well.

4. Place coated potato slices in a single layer on grill; cook 4 to 5 minutes, turning once, until tender all the way through and nicely browned on both sides.

You and your man will enjoy cooking al fresco together when you’re armed with these quick and easy recipes from Bob Sloan’s Dad’s Awesome Grilling Book. Author of the best-selling Dad’s Own Cookbook, Sloan brings the action
outdoors, dishing up mouthwatering meals like Roasted Corn with Chipotle Butter and Salmon with Mango Salsa.

Excerpted from Dad’s Awesome Grilling Book, by Bob Sloan, published by Chronicle Books, copyright © 2009.