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1
Scrub the sweet potatoes well all over with a stiff-bristled brush, then blot them dry with paper towels.
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2
Place the potatoes in an aluminum foil drip pan or large bowl.
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3
Pour 2 tablespoons of the butter over the potatoes and toss to coat on all sides.
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4
Season the potatoes very generously all over with salt and pepper.
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5
Set up the grill for indirect grilling and preheat to medium-high (400F).
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6
Place a large drip pan in the center of the grill under the grate.
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7
When ready to cook, brush and oil the grill grate.
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8
Arrange the potatoes in the center of the grill over the drip pan and away from the heat.
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9
If cooking on a charcoal grill, toss half of the wood chips on each mound of coals.
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10
Cover the grill and cook the sweet potatoes until the skins are nicely browned and the flesh is very tender, 40 minutes to 1 hour.
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11
Use the Charmin test to check for doneness; squeeze a potato between your thumb and forefinger (carefully; its hot.)
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12
When it is done it will feel squeezably soft.
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13
Cut the sweet potatoes in half lengthwise and place on a platter or plates.
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14
Drizzle some of the remaining 2 tablespoons of butter and the maple syrup over the cut side of each potato.
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15
Sprinkle the brown sugar on top, then season the potatoes with salt and pepper to taste.
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16
The sweet potatoes can be eaten skin and all.
