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.