Rotisserie Pan Sweet Potatoes

Sweet potatoes are my favorite starchy vegetable. I love their sweet, earthy flavor. I'm surprised it took me this long to put two and two together, try cooking them in my rotisserie pan.

The trick to the recipe is giving the sweet potatoes a head start in the microwave. That head start softens the sweet potatoes, and by the time they are done browning in the grill, they will be perfectly cooked through.

Sweet potatoes match well with the mild flavor of rotisserie chicken, turkey or pork. The sweet potatoes come out of the pan browned and sweet, crispy and bathed in the fat of whatever you're cooking.

So, if you are looking for an easy rotisserie side dish for your meal, one that isn't the same old potatoes, give these a try.

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Rotisserie Pan Sweet Potatoes

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• Author: Mike Vrobel
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Sweet potato slices roasted in the drip pan under a rotisserie roast, where they brown and crisp in the flavorful drippings.

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Ingredients

Scale 1x2x

• 2 large sweet potatoes
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon vegetable oil

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Instructions

1. Prep the sweet potatoes: Peel the sweet potatoes, cut them in half lengthwise, and cut into ½ inch slices. Toss in a microwave-safe bowl with the salt, pepper and oil.
2. Par-cook: Cover the bowl with plastic wrap, and microwave on high for 5 minutes.
3. Roast in the drip pan: While a roast is cooking on the rotisserie at medium to high heat, carefully pour the sweet potatoes into the drip pan under it, and spread them in an even layer. Cook for about 30 minutes, until browned and crisp on top. If some spots are browning faster than others, stir halfway through. (See my rotisserie recipes for something to cook above them.)
4. Serve: Lift the sweet potatoes out of the drip pan with a slotted spoon, leaving the fat behind, and serve right away.

Equipment

Weber Summit

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kettle grill rotisserie

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Notes

Equipment: A grill with a rotisserie (I use a Weber Summit with an infrared rotisserie burner) and a 9x12 inch foil drip pan.

A 2 quart Pyrex measuring cup works great as the bowl - the handle makes it easy to pour the potatoes into the drip pan.

Get the potatoes out of the drip pan as soon as they're done. The drippings give them great flavor, but they'll get greasy if they sit.

On my grill, the infrared burner is at the back, so the potatoes brown faster on that side. When I stir them, I also turn the pan around.

Drip pan potatoes brown better on my gas grill than on my charcoal kettle, where the pan only gets heat from the sides.

No rotisserie? This works with any grill roast cooked over a drip pan - you just need a way to get the potatoes into the pan. On my charcoal grill, someone lifts the grate (with oven mitts!) while I pour.

Southwestern sweet potatoes: Add ½ teaspoon ground chipotle powder with the salt and pepper.

Brown sugar glazed: Sprinkle 1 tablespoon brown sugar over the potatoes after you take them out of the pan.

Try them with Rotisserie Chicken Dry Brined with Rosemary and Lemon, or see my Rotisserie Pan Potatoes.

• Prep Time: 10 minutes
• Cook Time: 35 minutes

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Rotisserie Chicken Dry Brined with Rosemary and Lemon
Rotisserie Pan Potatoes
Instant Pot Collard Greens
Click here for my other rotisserie recipes.

Check out my cookbook, Rotisserie Grilling. Everything you could ask about the rotisserie, plus 50 (mostly) new recipes to get you cooking. It's a Kindle e-book, so you can download it and start reading immediately!

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