SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 45 minutes
1 tablespoon finely chopped fresh rosemary, plus 3 rosemary sprigs
¼ cup (60 ml) Dijon mustard
⅓ cup (75 ml) organic honey
1 tablespoon olive oil
2 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
2 medium sweet potatoes or yams (about 1 pound/455 grams), thinly sliced, with skin
- Set up the grill for indirect heat and preheat it to medium.
- In a large bowl, whisk together the finely chopped rosemary, mustard, honey, olive oil, salt, and pepper. Add the sweet potatoes to the bowl and toss to coat the sweet potatoes in the mixture. Your hands are the best tools for tossing and coating the potatoes.
- Place 2 pieces of aluminum foil 18 inches (46 cm) long on top of each other, then dump out the sweet potatoes onto the foil. Spread the sweet potatoes out, leaving an inch of foil along the edges. Make sure the sweet potatoes don’t overlap too much; if they do, they won’t cook evenly. Place another 18-inch (46-cm) piece of aluminum foil on top, then fold the sides of the bottom piece of foil over the top and seal closed all around the edges.
- Place the packet on the grill grate over indirect heat. Grill for 40 to 45 minutes with the lid closed, until you can easily pierce a sweet potato slice with a fork. They should be slightly browned. Taste a sweet potato and sprinkle with more salt and pepper if desired.