Grilled Sweet Potato Medallions in a Garlic Rosemary Butter Sauce

From Life As A Plate


  • 1 large (2 small) sweet potatos, washed and sliced into 1/2-inch rounds
  • 2 TBSP butter, melted
  • 1 tsp finely diced fresh rosemary
  • 1/4 tsp. garlic powder
  • sea salt, sprinkled on top


Wash and slice the sweet potatoes into 1/2-inch rounds and place on foil sheet. Melt the butter in a bowl and add the chopped rosemary and garlic. Stir and spoon/drizzle on each round. Lightly salt the tops. Place on grill and cook on low, about 5 minutes each side.

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