Cedar Plank Smashed Sweet Potatoes

Grill Vegetables

Recipe By:  Glenn Lyman, Chef to the Athletes


4 large Sweet Potatoes, scrubbed

1/4 cup (half stick) butter, room temperature

1/4 cup milk, room temperature

2 Tablespoons Light brown sugar

1/2 teaspoon cinnamon

Kosher salt

Fresh cracked black pepper

Olive oil

1/4 cup chopped green onion

Special Equipment:

2 Untreated cedar planks soaked in water for 2 hours

Spray bottle of water


  1. Pierce each potato several times with a fork. Rub with olive oil and season with kosher salt and pepper.
  2. Just after you turn off all main burners to begin your Rotisserie Turkey, remove cedar plans from soaking water and position toward the rear of your grates. It's ok if they hang over the removed center grate slightly.
  3. Carefully position the potatoes on the plans along the IR rotisserie burner, larger ones toward the center. If you have any remaining orange peel or thyme sprigs, scatter them around the potatoes for extra aromatics.