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Grilled, Sides, Vegetarian

Dorothy's sweet potatoes

This is the age of barbecue. Look, even French chefs are going along with it. French guys in tall white hats, cooking up a mess of ribs avec un certain savoir-faire! And this is the time of year when barbecue ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 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

Step 1Boil the water in a large pot and drop in the sweet potato slices. Boil 3 to 4 minutes, remove, drain and pat dry.

Step 2Combine 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.

Step 3Grill 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.

Note: From "Grilling America," by Rick Browne. This was his mother's recipe.
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