ArcaMax

By barbell

Ingredients

• 6 sweet potatoes, sliced in 1/2 inch slices
• 1 large Spanish onion, thinly sliced and separated into rings
• 1/4 cup + 2tbsp evoo
• kosher salt and freshly ground pepper to taste
• 6 tbsp. softened butter
• 1/3 cup + 2 tbsp. packed light brown sugar

Details

Servings 6
Adapted from arcamax.com

Preparation

Step 1

Preheat a gas grill or prepare a fire in a charcoal grill.

Cut six 14- by 12-inch sheets of heavy-duty foil and lay them out on a work surface, with a short end toward you. Layer 1/6 of the potato slices and onion rings on the bottom half of each sheet of foil, leaving an inch or so of space all around. Brush the tops and sides of the vegetables with olive oil, using 1 tablespoon for each packet, and sprinkle with salt and pepper. Dot the top of each pile of potatoes with 1 tablespoon of the butter and sprinkle with 1 tablespoon of the brown sugar. Fold about 1/4 inch of the sides and bottoms of the foil to seal the edges, and then fold over again to make a tight seal.

Place the packets on the hottest part of the grill and cook for 15 minutes. Transfer to a large platter or baking sheet and let stand for 10 minutes.