Easy // 30 mins // 2 Quarts

With just the juice of a grilled orange & a splash of maple syrup, we bring the flavors of the Thanksgiving buffet to the summer BBQ picnic.  You may want to double this recipe.  Kids old enough to man the BBQ will love getting the grill marks just right. 

  • 2 Large Yams, thick slice
  • 2 Oranges, halved
  • Coconut or EVOO Spray
  • 2 Tbs Maple Syrup
  • Salt & Pepper

Slice the yams thickly and spray w/ oil & sprinkle w/ salt.  Cook over indirect heat on the BBQ until tender.  Turn every 10 mins.  They should be done in about 25 mins depending on the grill.  For the last 10 mins or so, add the orange halves cut side down to the grill. 

Transfer the yams to a serving platter.  You can serve undressed w/ a side of maple syrup and the orange placed char side up for a beautiful & rustic presentation.  Sprinkle everything, including the oranges w/ salt & pepper.

Or you can squeeze the orange & drizzle the maple syrup before heading to the table.  I served mine w/ the BBQ Funions & corn skillet from this week’s other BBQ recipe. 

Dice up some of the left over yams and add to salads (I added some to the Mac & Cheese Pasta Salad recipe this week).  If you fancy grilled citrus juice, do a bunch all at once when citrus is plentiful and freeze in ice cube trays.  Add salt, pepper & olive oil & you have a superb marinade & dressing in no time.