Lunch: Sweet Potatoes

Ingredients

1 tablespoon vegetable oil, plus more for greasing the grates
1/3 cup butter, melted
1 clove garlic, finely chopped
1 tablespoon Sichuan peppercorns, coarsely ground
3 tablespoons brown sugar
4 sweet potatoes, peeled and sliced into 3/4-inch thick rounds (about 2 pounds)
Kosher salt

Instructions

Preheat a grill to medium-high and lightly oil the grates. Preheat the oven to 400 degrees F.
In a small pot, melt the butter with the garlic and Sichuan peppercorns over low heat.
Stir and cook for 2 minutes. Sprinkle over the brown sugar, and cook for an additional 1 to 2 minutes, stir and remove from the heat.
Toss the sweet potatoes in 1 tablespoon vegetable oil, and season with salt, to taste. Grill the sweet potato slices on both sides, achieving grill marks. Transfer the grilled rounds to a baking dish and spoon the garlic butter mixture over the sweet potatoes. Roast the potatoes for 20 to 25 minutes, or until they are tender and cooked through.

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