Grilled Rosemary Sweet Potatoes
- 7 large (6 1/2 lbs. total) deep orange-fleshed sweet potatoes, preferably straight-sided, scrubbed
- About 1/2 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh rosemary leaves
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- Heat grill to medium-low (about 325u0b0). 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.
- 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 325u0b0).
- Note: Nutritional analysis is per serving.
orangefleshed sweet potatoes, extravirgin olive oil, rosemary, kosher salt, pepper
Taken from www.myrecipes.com/recipe/grilled-sweet-potatoes-1 (may not work)