Grilled Rosemary Sweet Potatoes
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
How to Make It
Step 1
Heat grill to medium-low (about 325°). Cut potatoes in half lengthwise, then cut each half into 3 long wedges. Put wedges on 2 rimmed baking sheets; drizzle with 1/3 cup oil, turning to coat. Sprinkle with rosemary, salt, and pepper.
Step 2
Grill sweet potatoes covered (in batches if needed), turning every 10 minutes or so, until tender and browned, 15 to 30 minutes. Transfer to a platter.
Step 3
Drizzle with a little more oil just before serving.
Step 4
Make ahead: Up to 1 day, chilled. To reheat sweet potatoes on the grill used for turkey, adjust fire for direct heat: For charcoal, spread charcoal over firegrate and add 12 more briquets. Set potatoes on cooking grate; cook, turning occasionally, until hot, 6 to 8 minutes. For gas, turn on all burners to medium-low (about 325°).
Step 5
Note: Nutritional analysis is per serving.
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littlemartin's Review
It's not clear... outdoor grill or broiler grill? If outdoor, why would you put it on a baking sheet? If indoor, why would you cover it? Looks awesome and I want to try it!
emmaleighee's Review
Excellent. I love the flavor pairing of the rosemary and sweet potato.
Magarelli's Review
So simple and so delicious! Temperature and timing worked just right. I definitely recommend and will make again.
ElaineJ01's Review