Sweet Potato Coins with Creamy Honey Drizzle

4 small sweet potatoes (about 2 pounds)

8 tablespoons (1 stick) unsalted butter, cut into cubes

Salt and freshly ground black pepper

1½ tablespoons honey

¼ cup sour cream

¼ cup walnuts, chopped

1½ tablespoons finely chopped fresh chives

Cut the potatoes crosswise into ¼-inch-thick slices. Keeping the coins together in the shape of a potato, transfer each potato to a sheet of aluminum foil. Dot the potatoes with butter cubes and season with salt and pepper. Wrap the foil tightly around the potatoes.

Preheat the grill to medium-high heat.

Place the potato packets on the grill. Close the cover and cook until the potatoes are fork tender, 15-20 minutes.

Place the potatoes on serving plates and pull back the foil. Drizzle the potatoes with the honey and top each with a dollop of sour cream. Sprinkle with walnuts and chives and serve.

Serves four.

“Get Fired Up” By Jamie and Bobby Deen (2011 Random House)