Feel free to scale this recipe – up or down – as needed. I like to do about a quarter pound of meat per sandwich, though you may prefer more or less.

If you’re not a fan of barbecue sauce (or if you don’t have any on hand), you can replace it with equal amounts of ketchup then toss in a little smoked paprika or chipotle for a nice kick of flavor. If you have pineapple juice on hand, a splash of it added at the end of cooking is very nice.

If your barbecue sauce and ketchup are low sugar, taste to see if you need to add a little additional sweetness when you taste for salt and pepper.

I like a crispy sweet potato wedge and go through great lengths to make sure they’re as crispy as can be. If you couldn’t care less – and don’t want to go through all the extra effort – skip the soaking and starch steps and just coat your wedges in oil and bake.