Description
Sweet potato slices roasted in the drip pan under a rotisserie roast, where they brown and crisp in the flavorful drippings.
Ingredients
- 2 large sweet potatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil
Instructions
- Prep the sweet potatoes: Peel the sweet potatoes, cut them in half lengthwise, and cut into 1/2 inch slices. Toss in a microwave-safe bowl with the salt, pepper and oil.
- Par-cook: Cover the bowl with plastic wrap, and microwave on high for 5 minutes.
- 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.)
- Serve: Lift the sweet potatoes out of the drip pan with a slotted spoon, leaving the fat behind, and serve right away.
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 1/2 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