Ember-Roasted Sweet Potatoes with Rum-Maple-Cinnamon Butter

Preheat at least 40 coals in a covered grill. When coals have an even ash layer, place potatoes onto about half of the coals. Using long grill tongs, nest remaining coals around and on top of potatoes. Cover grill; cook 40 to 45 minutes or until skins are charred and center is soft when pierced with a metal skewer. Remove potatoes with long tongs; brush off ashes with pastry brush.

Meanwhile, in a medium bowl beat butter with an electric mixer on medium speed until fluffy; gradually beat in rum, maple syrup, and cinnamon. Halve potatoes; top with a dollop of butter mixture. Makes 8 servings.