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Grilled Rosemary Sweet Potatoes





Yields
Serves 16 to 18 (serving size: 2 to 3 wedges)



Total Time
35 mins

Grilled Rosemary Sweet Potatoes




Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories147
% Daily Value *
Total Fat 6.4g9%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 565mg25%
Total Carbohydrate 21g8%

Dietary Fiber 3.5g13%
Protein 2.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.