4 to 6 medium sweet potatoes, yams or white baking potatoes
Vegetable oil or margarine or butter
Scrub potatoes and rub skins with oil. Wrap each potato securely in heavy-duty aluminum foil. Cover and cook potatoes on medium coals, turning 4 or 5 times, until tender (potatoes will be soft when pierced with fork), 45 to 60 minutes. Or, cover and
grill potatoes 5 to 6 inches from hot coals, turning 4 or 5 times, until tender, 1 to 2 hours. Cut crisscross gashes through foil and into each potato; fold foil back. Squeeze potato gently until some potato pops up through opening. Serve with margarine or butter or dairy sour cream if desired.
4 to 6 servings.
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