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...

View full recipe at SpringPad


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