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4.50 stars average

Grilled Rosemary Sweet Potatoes

Thanks to convenient foil packets, these grilled sweet potatoes cook in less than 20 minutes and there is virtually no clean-up.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Calories 289kcal
Author Liz Della Croce

Ingredients

  • 3 large sweet potatoes peeled and cut into wedges
  • ¼ cup fresh rosemary minced (or two tablespoons dried)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon cayenne

Instructions

  • Pre-heat grill to high heat.
  • In a large bowl, toss together all ingredients until sweet potatoes are evenly coated with oil and spices.
  • Tear out four 12” x 12” sheets of heavy-duty tin-foil. Place ¼ of the potatoes in the center of each sheet of tin foil. To create foil packets, carefully fold in the left and right side of the square. Next, bring together the top and bottom of the square and tightly pinch to form a packet. Tip: Be sure to leave a bit of room for steam.
  • Place packets on the grill and cook for 5-7 minutes per side.

Nutrition

Calories: 289kcal | Carbohydrates: 53g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 723mg | Potassium: 889mg | Fiber: 8g | Sugar: 11g | Vitamin A: 36330IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg