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Rosemary Grilled Sweet Potato Slices
Date added: January 3, 2008
A tasty side-dish.
- Servings: 4 change
- Calories per serving: 199
- Prep time: 15
- Cook time: 10
Ingredients
- 1 1/2 pound sweet potatoes peeled, cut lengthwise into 1/2
- 1 cup water, tap
- 4 tsp mustard, dijon
- 4 tsp honey, amber
- 4 tsp oil, olive, extra virgin
- 2 tsp rosemary, fresh (or 1/2 tsp. dried, crushed)
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. In a microwave-safe baking dish combine sweet potatoes and the water. Cover with vented plastic wrap. Microwave on 100% power (high) for 10 to 12 minutes or until potatoes are nearly tender, rearranging them once halfway through cooking. Drain well.
2. Meanwhile in a small bowl combine mustard, honey, olive oil, rosemary and pepper; set aside.
3. Place sweet potatoes on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 3 to 4 minutes or until sweet potatoes are golden brown, carefully turning once with a metal spatula. Brush with half of the mustard mixture. Grill for 2 to 3 minutes more or just until potatoes are tender, turning and brushing once with remaining mustard mixture.
To Broil: Place sweet potatoes on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 3 to 4 minutes, carefully turning once with a metal spatula. Brush with half of the mustard mixture. Broil for 2 to 3 minutes more, turning and brushing once with the remaining mustard mixture.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 199 | 10% |
| Fat 5g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 214mg | 9% |
| Carbohydrates 37g | 10% |
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