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Roasted Sweet Potatoes


This great side dish can be prepared directly on the cooking grids, on a lightly oiled grill topper or on a lightly oiled baking sheet in the oven.  You will want to turn the sweet potatoes fairly frequently to avoid scorching them.


8 medium sweet potatoes, peeled and cut into 1" chunks

3 tbsp olive oil

1 tbsp fresh thyme leaves

1 tsp fresh rosemary, chopped

2 small garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 tsp coarse or kosher salt


Preheat barbeque on medium, to a temperature of about 400 F.

In a medium bowl, toss the sweet potato chunks with olive oil, thyme, rosemary, garlic, red pepper and salt.  Place on the cooking grids, grill topper or baking sheet, and grill until tender and starting to brown, 20 - 30 minutes, turning the potatoes frequently.  Transfer to a platter and serve, garnishing with sprigs of fresh thyme and rosemary.

Makes 10 servings and pairs well with a sweet main course and a full bodied red wine.


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