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Grilled Sweet Potato Fries with Rosemary

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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.
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