Ingredients:
| 1 |
lb |
sweet potatoes, peeled, cut lengthwise into ½ inch thick slices, |
|
|
each slice cut lengthwise into ½ inch wide strips |
| ¼ |
C |
extra virgen olive oil |
| 1 |
Tbs |
fresh rosemary, chopped |
| 1 |
Tbs |
brown sugar, packed |
| 1 |
tsp |
garlic powder |
| ¼ |
tsp |
cayenne powder |
Dijon Cream: |
| 1 |
C |
light sour cream |
| ⅓ |
C |
dijon mustard, not large grain |
| 2 |
Tbs |
honey |
Cooking Instructions:
Use a grill or stovetop grill (you can use a frying pan if you don’t have either). Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve. To make Dijon Cream, add ingredients into a separate bowl and mix well.
Yield: 2 servings