Wash the skin thoroughly on sweet potatoes before cutting them lengthwise. Generously oil the cut side and skins. Cook cut side down directly over smoky, medium hot fire until they brown and start getting soft, then turn over and grill until fully softened. Pull off the grill, then using a fork, mix a fat pat of butter and a good shot of SWEET N HEAT into the tater.
 
 
Split a butternut and discard the seeds. Generously oil cut side adn place directly over a smoky, medium hot fire. Cook until soft, then remove from fire and using a fork mix several pats of butter and a good shot of SWEET N HEAT into the squash.