Grilled Rosemary Sweet Potatoes
- About ½ cup extra-virgin olive oil
- ¼ cup finely chopped fresh rosemary leaves
- 1 tablespoon kosher salt
- 1 tablespoon pepper
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. 2. Grill sweet potatoes covered (in batches if needed), tur...