Ingredients
- 6 cloves garlic, minced
- 2 tsp. finely chopped fresh rosemary
- 1 tsp. + 1 Tbsp. olive oil, divided
- 4 med. sweet potatoes
- ¼ tsp. pepper
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Instructions
- Preheat grill to medium.
- In a small bowl, mix together garlic, rosemary, and 1 teaspoon olive oil. Set aside.
- Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato lengthwise between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every ⅛th inch.
- Brush potatoes with remaining 1 tablespoon olive oil and season with pepper to taste. Place potatoes on grill, cover, and cook until almost tender (15-20 minutes).
- Spread garlic and rosemary mixture over top of potatoes, cover, and continue to cook until soft in the center and crisp around the edges (15-20 minutes).