I am very bad about being consistent and if there’s one thing I consistently read about starting a food blog it was “consistency is key.” Well. I already messed that up.
It’s hard when you think you don’t have a lot of work to do and then suddenly things pile onto one another and are due the same day. Ah, college. Gotta love it.
In continuing my BBQ-extravaganza, we’re moving on to some good BBQ sides. And I try to make different kinds of sides with each BBQ dinner I make. It would be boring if I always made collard greens and baked beans. Where’s the pizzaz? So one classic side dish I could get at a BBQ joint would be a sweet potato of some kind. What sounds better than BBQ sweet potatoes? Brisket. Definitely brisket. But that’s besides the point.
We’ll start by cleaning our spuds and pulling out any roots that are still on it. It happens from time to time. I don’t know what it is about sweet potatoes, but they really can never grow the same shape. It makes roasting them a bit more challenging.
I painstakingly cut these babies in half, which is a lot harder than you’d think. Raw sweet potatoes are pretty solid, making cutting through a giant block a but of a work out. That and my knife is in desperate need of sharpening.
After cutting the potatoes in half I placed them on a baking sheet and covered them in olive oil and my BBQ rub which I use for essentially every BBQ food. Make sure these are nice and coated in the seasoning and place them face down on the sheet. Then place these in a 350˚F oven and I roast them for about an hour.
Once the hour’s up, I flip them over. They have a pretty nice color now, but wait until you roast them for a little bit longer. Oh boy. I let them sit in the oven for another hour and then it’s time to crank up the heat.
I turn the oven up to 450˚F and let the magic happen. After about 15-20 minutes you’ll get these babies.
Increasing the heat allows the brown sugar in our rub to really caramelize. If you don’t want as much color as I have here, you can just bake them for a shorter amount of time. It’s completely up to you.
For the topping, I wanted to add a little bit of complementary sweetness to the sweet potato. We want to get a nice balance of sweet and savory because we don’t want the entire meal to be completely one note BBQ. It’ll be delicious, don’t get me wrong. But I like to have a little interest on the plate.
In a small saucepan I combined margarine and maple syrup. Heat this up and let it sort of almost simmer for about 5 minutes. After this, I poured in the walnuts and let them get coated in the maple syrup/butter mixture. Then pour this over top your roasted sweet potatoes and you’re done.
Maple Walnut Barbecue Sweet Potatoes
Prep time: 5 minutes
Cook time: 2 hours, 15 minutes
- 3 sweet potatoes
- 3 tbs olive oil
- 3 tbs BBQ rub
- 2 tbs margarine
- ¼ cup maple syrup
- 1 cup walnuts
- Preheat oven to 350˚F
- Cut sweet potatoes in half
- Toss potatoes in olive oil and BBQ rub
- Place potatoes cut-side down and bake for 1 hour
- Turn potatoes over and bake for another hour
- Increase oven to 450˚F, bake for another 10-15 minutes
- In a small saucepan, melt margarine over medium heat
- Add in maple syrup and cook for ~3 minutes
- Stir in walnuts
- Top potatoes with walnut and butter mixture
Gluten-free, Dairy-free, Vegetarian