Serves 4

4 small or two large sweet potatoes
1/4 cup brown sugar
1/2 tsp nutmeg
4 8-10oz salmon steaks
1/2 cup olive oil
1/2 cup butter, softened
1 cup barbecue sauce of choice
4 lemon wedges

1.  Wash and cut sweet potatoes in 1/2" thick rounds.  Boil in salted water for 10 minutes.  Drain water and let potates steam off.  Keep refrigeratored until needed.  In a small bowl, combine brown sugar and nutmeg.

2.  Heat grill to medium-hot brush fish steaks and sweet potatoes with olive oil.  Place fish and sweet potatoes on grill and cook for 3 minutes.  Turn to make crosshatch marks.  Let cook another 3 minutes more.  Turn over.  Brush tops of fish with softened butter.  Sprinkle with brown sugar mixture.  Top with barbeque sauce.  Shut lid and let cook 3-4 minutes.  When fish is medium-rare, place fish steaks and sweet potatoes on a platter.  Sreve with lemon wedges.