Barbecue Sweet Potatoes

Ingredients:
4 medium sweet potatoes (approximately 1.2–1.5 kilograms total)
3 tablespoons olive oil (about 45 grams)
1 teaspoon garlic powder (around 5 grams)
1 teaspoon smoked paprika (about 5 grams)
½ teaspoon ground cumin (around 2 grams)
½ teaspoon salt (about 2 grams, adjust to taste)
¼ teaspoon black pepper (around 1 gram)
2 tablespoons honey or maple syrup (approximately 30 grams)
Optional toppings: chopped fresh parsley (10 grams), crumbled feta cheese (50 grams), or a dollop of sour cream (50 grams)

Instructions:

Preparation:
  Start by thoroughly rinsing and scrubbing the sweet potatoes under 
cold water to remove any dirt. Pat them dry with a clean kitchen towel.

Cutting:
  Slice the sweet potatoes into halves lengthwise. For quicker cooking, 
you can further cut each half into thick wedges (about 2–3 cm wide).

Seasoning:
    In a small bowl, mix the olive oil, garlic powder, smoked paprika, 
ground cumin, salt, and black pepper.
Brush the sweet potato pieces evenly with the oil and spice mixture, 
ensuring all sides are well coated.

Heating the Barbecue:
  Preheat your barbecue grill to medium heat (around 175–200°C). 
If using a charcoal barbecue, ensure the coals are glowing and 
spread evenly for consistent heat.

Grilling:
  Place the sweet potato pieces directly on the grill. 
Close the barbecue lid if you have one.

 Cook for about 15–20 minutes, turning the pieces every 5 minutes 
for even cooking. The sweet potatoes are ready when they’re soft 
on the inside and have grill marks on the outside.  

Glaze:
 During the last 5 minutes of grilling, lightly brush the sweet 
potato pieces with honey or maple syrup for a touch of sweetness and 
caramelization. Be cautious, as the sugar in the glaze can burn if 
left too long.

Serving:
 Remove the sweet potatoes from the grill and let them cool slightly.
Sprinkle with your choice of toppings like chopped parsley, crumbled 
feta cheese, or sour cream for added flavour.