I love this recipe and make it for every barbecue. It's a winner although I find most people in the UK don't like it!
Rating: 4 stars
I agree with Bmasteller about the pepper. We use butter, sugar (brown or white), cinnamon, and light Karo syrup (not a lot) drizzled over then baked in oven until tender with golden brown edges on the sweet potatoes.
not too bad. But not my idea of a "candied" sweet tater, more of a caramelized tater. Don't like the pepper, just seems all wrong. This recipe burns easily - keep an eye on it. -Raleigh NC