Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Total Time
35 Mins
Serves 16 to 18 (serving size: 2 to 3 wedges)

How to Make It

Step 1

Heat grill to medium-low (about 325°). Cut potatoes in half lengthwise, then cut each half into 3 long wedges. Put wedges on 2 rimmed baking sheets; drizzle with 1/3 cup oil, turning to coat. Sprinkle with rosemary, salt, and pepper.

Step 2

Grill sweet potatoes covered (in batches if needed), turning every 10 minutes or so, until tender and browned, 15 to 30 minutes. Transfer to a platter.

Step 3

Drizzle with a little more oil just before serving.

Step 4

Make ahead: Up to 1 day, chilled. To reheat sweet potatoes on the grill used for turkey, adjust fire for direct heat: For charcoal, spread charcoal over firegrate and add 12 more briquets. Set potatoes on cooking grate; cook, turning occasionally, until hot, 6 to 8 minutes. For gas, turn on all burners to medium-low (about 325°).

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

ElaineJ01's Review

November 11, 2013

littlemartin's Review

October 23, 2013
It's not clear... outdoor grill or broiler grill? If outdoor, why would you put it on a baking sheet? If indoor, why would you cover it? Looks awesome and I want to try it!

emmaleighee's Review

March 31, 2013
Excellent. I love the flavor pairing of the rosemary and sweet potato.

Magarelli's Review

July 21, 2012
So simple and so delicious! Temperature and timing worked just right. I definitely recommend and will make again.