Grilled Sweet Potatoes

Grilled Sweet Potatoes


Makes 4 servings





Ingredients

4 medium-sized sweet potatoes (2 pounds), peeled

1/3 cup French's� Dijon Mustard

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper







Prep Time 15 minutes

Cook Time 18 minutes









Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes

and 1 cup water in shallow microwavable dish. Cover with vented

plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes

are crisp-tender, turning once. (Cook potatoes in two batches, if

necessary.) Drain well.



Combine mustard, oil, rosemary, salt and pepper in small bowl; brush

on potato slices. Place potatoes on oiled grid. Grill over medium-

high heat 5 to 8 minutes or until potatoes are fork-tender, turning

and basting often with mustard mixture.





Tip: The task of selecting sweet potatoes is an easy one. Just look

for medium-sized potatoes with thick, dark orange skins that are free

from bruises. Sweet potatoes keep best in a dry, dark area at about

55�F. Under these conditions they should last about 3 to 4 weeks.