Smoky Low and Slow Roasted Sweet Potatoes with Toasted Walnuts and Crumbled Feta
Prep time: 
Cook time: 
Total time: 
Serves: 6 taters
  • ½ dozen small-medium sweet potatoes, rinsed and scrubbed
  • Olive oil
  • 6 sheets tin foil, cut in 6-inch increments
  • 4 cups walnuts, chopped
  • Kosher salt and fresh ground peppercorn, to taste
  • Garlic powder
  • Ground cinnamon
  • 1-2 cups feta cheese, crumbled
  • Raisins, premium jumbo medley
  • A Bachelor & His Grill's, Simple Homemade Balsamic reduction
  1. Preheat the grill to 450 degrees using the 2-zone method (see notes below).
  2. Lightly brush the sweet potatoes with oil, wrap in tin foil, and poke holes in the potatoes with a knife or fork.
  3. Lay the potatoes over the indirect, cooler grates. Turning intermittently, grill for 45 minutes with the lid closed or until just fork tender. Remove from the grill. Set aside to cool.
  4. Meanwhile, toss the walnuts in olive oil and liberal dose of salt and pepper. In a large heavy bottom pan, roast walnuts for 8-12 minutes over direct heat until golden brown, stirring regularly. Remove from the grill. Set aside to cool over a cooling rack.
  5. Prepare balsamic reduction (recipe below)
  6. Serve by slicing potato length-wise. Dust with garlic powder and cinnamon. Load with walnuts, feta, and raisins. Drizzle with balsamic. Season additionally, to taste.
Creating a 2-zone Grilling Surface:
1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. 2-burner grill – heat the right side to hot and leave the left side off. 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. 4-burner grill – heat the two right zones to high and leave the two left zones off.
Recipe by "A Bachelor and His Grill" at