When you're burning chicken or steaks on the grill, or if you want a vegetarian barbecue, there's nothing better, and hardly a thing much easier, than a smoked sweet potato.

One big sweet 'tater serves two. Wash it, dry it, poke holes in it with a fork, and put it on the grill over direct heat. Turn it every 10 minutes or so, and don't worry if the skin turns black. The innards will be delicious. Salt and pepper alone is enough to season it, though you can certainly add butter if you want to.

If you're in more of a hurry, cut the tater in half lengthwise and grill the halves. It will take about 20 minutes that way, about 40 if it's whole. A little extra time on the grill does no harm. If you like it smokier, put a wood chunk on the coals; if not, not.