Grilled Sweet Potato Fries with Rosemary is the perfect side to any dish, especially in the beautiful fall months. They have a bit of spice and sweetness, but when finished with the rosemary it is delicious.
I know my husband Paul and I love to grill all year long. The Grilled Sweet Potato Fries with Rosemary can be prepared all year long. Therefore, I am happy when I don’t have to turn the oven on and heat up the kitchen and the house, even in the winter months!
Also, I like how the grill makes the outside crispy and charred while the insides are soft and tender. A picture of perfection!
Sweet potatoes are an easy and healthy side dish that goes well with any meal. Here is a link explaining just how good they are for you. Take a look, go to your local farmer’s market or grocery store, and buy your sweet potatoes! https://www.healthline.com/nutrition/sweet-potato-benefits
Sweet Potato Season
Sweet potato harvest time in the United States in September and early October. However, sweet potatoes take up to eight weeks of curing and storage after harvest before sweet potatoes sweeten and develop the texture that we like, putting the root’s peak seasonality right around Thanksgiving. Therefore, sweet potatoes will be in season in most parts of the US through very early spring.
Time to Cook
First, I have shared a video by Lizzie from It’s a Veg World After All on the correct way to cut the sweet potato for this recipe. Lizzie takes you through all the different ways to cut and use sweet potatoes.
Now, with the sweet potatoes cut – It’s time to make Grilled Sweet Potatoes Fries with Rosemary. Place the cut potatoes in a baking dish and add the olive oil, fresh rosemary, brown sugar, garlic powder, and cayenne pepper to the potatoes. Toss to coat the potatoes with the seasoning. Sprinkle with salt and pepper to taste.
After spreading the olive oil on the grill, space the sweet potatoes about an inch apart. Then, grill until potatoes are tender and slightly charred, occasionally turning, about 10 minutes total. Transfer the potatoes to your serving dish and sprinkle with salt and pepper to taste. Bon Appetit ~ Laurie
Grilled Sweet Potato Fries with Rosemary
Ingredients
- 2 pounds Sweet Potatoes peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
- 1/4 cup Extra-Virgin Olive Oil
- 1 tablespoon Fresh Rosemary chopped
- 1 tablespoon Golden Brown Sugar packed
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper
- Additional Olive Oil
- Kosher Salt and Fresh Pepper to taste
Instructions
- Prepare barbecue (medium heat)—place potatoes in a 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to the potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush the grill lightly with oil. Place potatoes on the grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, occasionally turning, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.