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Grilled Sweet Potatoes




Source of Recipe


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List of Ingredients








6 cups water
2 pounds sweet potatoes, peeled and cut lengthwise into half-inch slices
2/3 cup honey mustard
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon minced fresh rosemary leaves
Salt, pepper

Boil the water in a large pot and drop in the sweet potato slices. Boil 3 to 4 minutes, remove, drain and pat dry.

Combine the mustard, olive oil, butter and rosemary in a bowl and brush both sides of the sweet potato slices. Reserve the rest of the mixture for basting.

Grill the slices on an oiled rack over medium-high heat (450 to 550 degrees) until fork-tender, about 5 minutes, turning and basting often with the mustard mixture. Remove from the heat and season with salt and pepper to taste. Serve warm.

Makes 4 to 6 servings

Per serving: 260 calories; 2 grams protein; 35 grams carbohydrates; 3 grams fiber; 13 grams fat; 4 grams saturated fat; 10 milligrams cholesterol; 76 milligrams sodium.


Recipe