2 sweet potatoes, peeled and cubed

16 whole garlic cloves, unpeeled

1 large onion, thinly sliced

1/4 cup (60 ml) butter

2 large sheets aluminum foil

2 tablespoons (30 ml) chopped toasted pecans

Salt and pepper

Preheat the grill, setting the burners to medium.

Divide the vegetables and butter in the centre of each square of aluminum foil. Season with salt and pepper. Close and seal. Place on the grill. Close the lid and cook for about 20 minutes or until the potatoes are tender. Garnish with the pecans.

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