Roasted Sweet Potatoes
This great side dish can be prepared directly on the cooking grids, on a lightly oiled Gourmet Topper, or on a lightly oiled baking sheet. You will want to turn the sweet potatoes fairly frequently to avoid scorching them.
8 medium sweet potatoes, peeled and cut to 1" chunks
3 tbsp olive oil
1 tsp fresh rosemary, chopped
2 small cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 tsp coarse or kosher salt
1 tsp fresh thyme leaves
Preheat barbecue on MEDIUM, to a temperature of about 400°F.
Transfer to a platter and serve, garnished with sprigs of fresh thyme and rosemary.
In a medium bowl, toss the sweet potato chunks with olive oil, thyme, rosemary, garlic, red pepper and salt. Place on the cooking grids, Gourmet Topper or baking sheet, and grill until tender and starting to brown, 20 - 30 minutes, turning the potatoes frequently.