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Shelly Strazis; Styling: Valerie Aikman-Smith

Recipe Summary

total:
35 mins
Yield:
Serves 16 to 18 (serving size: 2 to 3 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Drizzle with a little more oil just before serving.

  • 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°).

  • Note: Nutritional analysis is per serving.

Nutrition Facts

147 calories; calories from fat 37%; protein 2.1g; fat 6.4g; saturated fat 1g; carbohydrates 21g; fiber 3.5g; sodium 565mg; cholesterolmg.