COOK IT.
Fire up your Louisiana Grills pellet grill and preheat grill to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
Drizzle sweet potatoes with olive oil and season with salt and pepper. Transfer potatoes to preheated grill and place directly on grill grates over indirect heat. Cook for 30 minutes.
Meanwhile, heat butter and coconut oil in a sauce pot over low heat. Add onion and ginger, and simmer for 2 to 3 minutes, until onion begins to brown. Remove from heat, whisk in the contents of miso soup packet, and pour into a glass jar to slightly cool.
After 30 minutes, transfer sweet potatoes back to a metal sheet tray, then open the sear slide. Grill sweet potatoes (4 at a time) flesh side down for 1 minute, then remove from grill.
Using a fork, pierce the flesh of the sweet potatoes then spoon miso-coconut-butter over the top of each half. Transfer to a serving platter and garnish with scallions. Serve hot.
Metal Sheet Tray
Sauce Pot