How to make it

  • Prepare barbecue for direct grilling. Preheat grill for low heat. Bake sweet potatoes over indirect heat for 30 minutes or until tender. Remove.
  • Allow to cool slightly to handle them and then slip them out of foil onto a baking sheet. Peel them and add them to a bowl along with butter, sugar, milk, eggs, vanilla and cinnamon. Use a hand wand mixer to blend them into a smooth mixture. Butter a casserole dish and pour mixture into dish. Sprinkle top with brown sugar.
  • Preheat barbecue for low indirect heat by turning the two side burners on and the middle burner off to achieve a temperature of 325F/162C. Place the casserole dish on the middle burner and close the lid. Bake for 30 minutes.
  • Remove from heat and let stand before serving

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