HASSELBACK SWEET POTATOES with CRUSHED PECAN BUTTER

Makes 6 servings

6 medium-sized sweet potatoes

1 cup (225 g/2 sticks) unsalted butter, melted

Kosher salt

½ cup (115 g) packed light brown sugar

½ cup (55 g) finely chopped pecans

¼ cup (60 g) Sweet and Smoky BBQ Rub (here)

Set up the EGG for 400°F (200°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Rinse and scrub the sweet potatoes under cool running water to remove any dirt or debris. Pat them dry with paper towels. Slice each potato on one side to give it a flat edge. This will give it a base and stop it from rolling over in the pan.

Slice each potato into thin slices, leaving ¼ inch (6 mm) at the bottom unsliced. To get uniform cuts, place each sweet potato between the handles of two wooden spoons or two chopsticks as you slice. This will prevent you from cutting all the way through the potato.

Place the sweet potatoes in a large baking dish. Brush them generously with the melted butter, reserving some for later, and season with salt to taste.

Once the EGG comes up to temperature, place the sweet potatoes on the cooking grate and close the lid. Cook the potatoes until the slices begin to fan out a bit, about 45 minutes.

While the potatoes are cooking, prepare the topping: In a small bowl, combine the brown sugar, pecans and BBQ rub.

Brush the sweet potatoes with more of the melted butter and sprinkle them with an even coating of the spiced nut mixture, taking care to get in between the slices. Close the lid and continue cooking until the potatoes are tender and golden brown, 20 to 30 minutes.