Friday, November 16, 2012
Rosemary and Sweet Potatoes
Sonia here. This will be my last post at least for a week to 10 days. We will be visiting family so I won't be cooking much. Today's recipe we altered a bit (it was raining and we didn't feel like trying to grill in the rain), so we just did them in the oven after cooking them in the microwave for a little bit. Other than that we did what it said to do. They were good, but then we like sweet potatoes and rosemary.
Grilled Sweet Potatoes with Rosemary
2 large sweet potatoes or yams (about 2 pounds total), scrubbed and dried
1 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
1 tablespoon chopped fresh rosemary (leaves from about ? small bunch), plus more if desired
1. Preheat oven to 375 ° F.
2. Rub potatoes with 1/2 teaspoon of the oil. Prick once or twice with a fork. Place in a roasting pan or on a rimmed baking sheet and bake 35 to 45 minutes until kitchen carving fork or skewer can just penetrate to the center. Potatoes should still be somewhat firm but neither hard not soft. When cool enough to handle, cut diagonally into oval slices about ½ inch thick. Do not peel. (May be prepared to this point 1 to 2 hours in advance and kept at room temperature.)
3. Prepare the grill with an oiled rack and preheat to high.
4. Spread out potato slices in a single layer on a baking sheet. Brush on both sides with the remaining 2 teaspoons oil. Season exposed surface with salt and pepper, and sprinkle with half the rosemary. Place on the grill, rosemary side down. Grill 2 to 3 minutes, until nicely grill-marked, rotating 90° half way through. Season exposed surface with salt and pepper, and sprinkle with remaining rosemary. Turn and grill 2 to 3 minutes longer, rotating as before. Remove to a platter and sprinkle with a little extra rosemary, if desired. Serve hot, warm, or at room temperature.