Coat each sweet potato in oil and place on grill grate over a medium flame for about 30 to 40 minutes, depending on the intensity of the heat. Rotate potatoes occasionally for even cooking.
Test with a fork. Each sweet potato should be softened and oozing caramel.
When serving, season with salt and pepper to taste, or dip in the juices from Fish and Asparagus en Papillote.
Recipe Notes
Per serving: 135 calories; 2 g protein; 3 g total fat (0 g sat. fat); 27 g total carbohydrates (9 g sugars, 4 g fiber); 41 mg sodium