Sweet BBQ Tater Fries

The original recipe says either sweet potatoes or yams. I have done it both ways and the consensus is that yams are better. The sweet potatoes get a little too mushy. You can also add a pinch or two of cayenne pepper if you want to put a hot sweet twist on this one.

2 pounds yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
Additional olive oil

Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, brown sugar, garlic powder, and cayenne pepper(optional) to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.