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Light up or turn on your grill to medium-high heat. Leave it to heat up to 375 °F (191 °C). You can use a wood, charcoal, electric, or gas grill to cook the sweet potatoes. Transfer the washed sweet potato to a cutting board. Hold the sweet potato steady with one hand, and with the other hand use a sharp knife to slice the sweet potato in half lengthwise. Use a butter knife to spread ½ tablespoon (7 g) of butter onto the cut side of each sweet potato half. Sprinkle each half with salt and pepper, to taste.  You can also season the sweet potatoes with any herbs or seasonings you like, including cinnamon, nutmeg, cayenne, or even rosemary. You can also replace the butter with margarine or your favorite oil. Cut two pieces of heavy duty foil that are each 12 by 18 inches (30 by 46 cm). Place one sweet potato half in the center of each foil sheet and wrap the foil tightly around the sweet potato. Use tongs or a metal spatula to transfer the sweet potato halves to the grill. Cook the sweet potatoes for almost an hour, flipping them halfway through the cooking time. The sweet potatoes are done when they are soft to the touch and tender enough to be pierced with a fork. Unwrap the foil from each sweet potato half, being careful not to burn your hands when the steam escapes. You can finish the sweet potato halves with a dollop of sour cream, a sprinkle of grated cheese, a drizzle of honey, or any herbs and spices you like.
Preheat the grill. Cut the sweet potato in half. Butter and season the sweet potato. Wrap each half in foil. Grill the sweet potatoes for 50 minutes. Serve hot with your favorite garnishes.