Grilled Rosemary Sweet Potato Fries
Cook Time: 20 minutes
- 2 lbs. medium-sized yams, scrubbed clean
- 3 tbsp. unsalted butter
- 1/4 cup good-quality maple syrup
- 2 tsp. Dijon mustard
- 1 teaspoon fresh rosemary, minced
Place the yams in a pot of cold water; add 1 tbsp. of salt. Cook until the potatoes are just tender when pierced with a knife, about 15 minutes. You can also microwave the yams whole, until just tender. Let cool slightly, and then cut each yam into four or six 1/2-in. thick wedges (depending on the size of the yam).
Combine the butter, maple syrup, Dijon mustard and rosemary in a small saucepot. Season the mixture with salt and pepper. Bring to a simmer over medium heat, then remove from the heat.
Heat your Twin Eagles Grill to high heat. Brush the yam wedges with the butter mixture and season with salt and pepper. Grill the wedges until lightly golden brown, turning often, about 5 minutes. Remove to a platter and drizzle with the remaining butter mixture. Serve hot.
Recipe from Twin Eagles.