Preheat your gill to medium high heat. While it’s heating up, make sure to oil the grates. If you wait too long, the temperature of the grill would shame a nuclear explosion, and oiling the grates will become especially irritating. *Zach inspects the hairs on his hands to see if they’ve grown back yet.*

Add the sweet potatoes to a pot of cold water. Add half your salt, stir, and bring to a boil. Lower the heat and let simmer approximately 25-30 minutes, or until they are nice and soft, but not obliterated enough to make mashed potatoes. Yes, those are scientific terms.

Meanwhile, combine the sugar, cayenne pepper, black pepper cinnamon, and cloves together in a small bowl; set aside.

Transfer the sweet potatoes to a bowl of cold water. Once cool, drain and peel.

Cut the potatoes lengthwise into wedges, about 8 per potato.

Coat the potatoes with your olive oil by turning them over in a large bowl with the oil added. Add the sugar, spice, and everything nice (the bowl of ingredients), and coat evenly.

Cook the wedges on your preheated grill for 3 to 4 minutes per side.