Chef Tom fires up the Kamado Joe Pellet Joe for another killer holiday dish, Maple Glazed Sweet Potatoes. You can call them a side dish or a dessert, either way they will be devoured!
WHAT YOU'LL LOVE
- Parboiling the sweet potatoes before glazing and baking: Simmering the diced potatoes until softened but not falling apart gets them most of the way to tender before they ever hit the grill, so the 40-minute bake only needs to finish the job and brown the topping, not cook raw potato all the way through.
- Building the glaze right in the skillet you'll bake in: Simmering the brown sugar, maple syrup, butter, ginger, and seasoning directly in the cast iron skillet dissolves everything into a smooth glaze, and skips transferring it to another dish before adding the potatoes.
- Blending the streusel instead of cutting it in by hand: Pulsing the flour, sugar, butter, and seasoning in a blender or food processor breaks the butter into the dry ingredients quickly and evenly, producing a consistent crumbly texture without warming the butter through handling.
- Tossing the potatoes in the glaze before topping, not after: Coating the parboiled potatoes in the warm glaze first means every piece picks up flavor underneath the streusel, instead of the glaze pooling only at the bottom of the dish.
