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Rosemary sweet potatoes fresh off the grill.
Photo by saschanti
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4 servings SERVINGS
Ingredients
- 4 cloves garlic, crushed
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon extra-virgin olive oil
- 4 medium sweet potatoes, cut into 1/4-inch-thick slices
- Salt and pepper, to taste
Directions
- Preheat grill to medium heat.
- In a shallow dish, whisk together garlic, rosemary and olive oil.
- Dip sweet potato slices, a few at a time, in herbed oil. Remove, and place on hot grill. Cover and cook for 5 minutes. Turn, and continue cooking until tender, another 5 to 10 minutes, watching closely so they don’t burn.
- Season with salt and pepper, and serve immediately.Find more recipes for Grilling with Fresh Herbs.
