Recipe information
Yield
4 to 6 Servings
Ingredients
2
pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1
/4 cup extra-virgin olive oil
1
tablespoon chopped fresh rosemary
1
tablespoon (packed) golden brown sugar
1
teaspoon garlic powder
1
/4 teaspoon cayenne pepper
Additional olive oil
Need to make a substitution?
Preparation
Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.