Grilled sweet potatoes pick up a nice rich caramel flavor from all of the natural sugars they contain. This version of sweet potato mash is inspired by the classic, though sickly sweet, sweet potato casserole.
Preheat grill to medium heat or about 400f. We used a pellet grill for ease and the addition of smoke flavor.
Place the cut potatoes on a platter face up. Spray with Duck Fat and season well with pecan rub.
Place on GrillGrates flesh side down and allow to cook for about 20 minutes turning 90 degrees once. Keep an eye that the flesh does not become too dark or begin to burn. If so, lower the heat of your grill. Flip the sweet potatoes to the skin side and cook until the flesh is soft.
Remove from grill to a pan.
While the sweet potatoes are still hot squeeze or spoon the flesh from the skin into a bowl and discard the skin.
Add the half and half and butter along with some additional pecan rub seasoning and some fresh crack black pepper.
Mash the sweet potatoes with a large fork or potato masher. Check seasoning and adjust to taste.