Grilled Rosemary Sweet Potatoes
Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
How to Make It
Step 1
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
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
3
Drizzle with a little more oil just before serving.
Step 4
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
5
Note: Nutritional analysis is per serving.
Ingredients
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
Directions
Step 1
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
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
3
Drizzle with a little more oil just before serving.
Step 4
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
5
Note: Nutritional analysis is per serving.
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