Grilled Rosemary Sweet Potatoes

1. 1

   Heat grill to medium-low (about 325u00b0). 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. 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.

3. 3

   Drizzle with a little more oil just before serving.

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 325u00b0).

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.