Barbecued Sweet Potatoes

• 4 whole Medium Garnet "yams", Peeled And Cut Into 2" Pieces
• 1/4 cups Granulated Sugar
• 1 teaspoon Pumpkin Pie Spice
• 2 teaspoons Black Pepper, Divided
• 1/4 cups Canola Oil
• 2 Tablespoons Kosher Salt
• 1/4 cups Maple Syrup (the Real Deal, Please)
• 2 Tablespoons Orange Juice Concentrate, Thawed
• 1/8 teaspoons Ground Cayenne Pepper

1. Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.
2. Add the oil, salt and the remaining black pepper to a gallon-size zip-top bag. Seal, and slosh to combine.
3. Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.
4. Start your fire and prepare for indirect cooking at 275u0b0.
5. Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30 to 60 minutes will work well, too. If you're using a gas grill, make a small smoker pouch.
6. Drain as much of the oil from the bag as you can. Add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible.
7. Arrange the yams in a single layer on your cooking grate and cook over indirect heat for 20 minutes.
8. While the yams are cooking, make the glaze by mixing the syrup, orange juice and cayenne in a small bowl.
9. Glaze the top of each piece of yam, turn each over and cook for another 20 minutes. Glaze and turn each piece again, and cook another 10 minutes.
10. Remove the yams to a serving bowl, drizzle lightly with the glaze and toss very gently.
11. Serve and enjoy.

yams, ubc, pie spice, black pepper, ubc, kosher salt, ubc, orange juice, ground cayenne pepper

Taken from tastykitchen.com/recipes/sidedishes/barbecued-sweet-potatoes/ (may not work)