Guuuuuyyyyys. I know I haven’t posted a non-dessert recipe on here in a while. That’s mostly because I haven’t been cooking—I’ve been GRILLING. Ever since I moved in and have been getting settled, I’ve started using my awesome new grill non-stop. A lot of that has been slapdash marinating or brining and then throwing things on the grill as fast as I can. Not really “recipes”, per se. But *this* is the real deal, and I couldn’t wait to share it.
Behold, cheesy rosemary sweet potatoes on the grill.
I mean, that’s just ridiculous. I’ve been experimenting a lot with foil packet veggies (it’s my fave way to do cauliflower on the grill), and this is my favorite find yet. You can still make these if you don’t have rosemary (or could substitute fresh sage), but the rosemary really elevates it.
I *am* working on a bigger post on grilling for first-timers. I definitely can’t claim to be an expert yet, but I’ve done a lot of experimenting and reading up, with a lot of success, so hope to make the subject feel a little less daunting for other first-timers. I’ll share my favorite marinades and rubs, different ways to prepare veggies, tips for moist and not overcooked meat, and how to make sure you cook things to a safe temperature. So stay tuned!
It’s so easy, it’s ridiculous. Preheat your grill like you normally would. For me, that’s turning on all four burners, pretty much as high as they’ll go. I find that my grill doesn’t get quite as hot as I’d like, but gets up to 450 so still totally fine.
Tear off two large sheets of foil and lay them one on top of each other, with the duller side up. Dice your sweet potatoes evenly, skins on. Small pieces are best, to get an even cook.
Drizzle a little olive oil on the foil in the middle, then put the sweet potato pieces in the middle and drizzle more olive oil over everything. Add plenty of fresh-ground salt and pepper, garlic powder, and then chopped rosemary.
For most things I crumple the foil into a ball, but in this case you’re going to need access during cooking, so neatly fold the foil, first length-wise, then fold the long ends over to make a nice square-ish packet. Put on the grill and let cook for probably 7-9 minutes. It’s not exact, and it doesn’t have to be.
Then (carefully) unfold the foil so you can access the sweet potatoes. Sprinkle some cheese over it, leave the foil packet open, and close the grill. Let it cook for a couple minutes, just so the cheese melts. Then remove the packet from the grill to a plate.
Serve warm. You may need to add more salt and pepper, to taste.
Cheesy Rosemary Sweet Potatoes on the Grill
This makes enough for 2 people (or 1 really hungry one!), but scales up or down easily
- 1 medium or large sweet potato
- 2 tablespoons of fresh rosemary, chopped
- Fresh-ground salt and pepper
- Garlic powder
- 1/8 cup of shredded sharp cheddar
- Preheat your grill like you normally would. For me, that’s turning on all four burners, pretty much as high as they’ll go. I find that my grill doesn’t get quite as hot as I’d like, but gets up to 450 so still totally fine. Tear off two large sheets of foil and lay them one on top of each other, with the duller side up.
- Dice your sweet potatoes evenly, skins on. Small pieces are best, to get an even cook. Drizzle a little olive oil on the foil in the middle, then put the sweet potato pieces in the middle and drizzle more olive oil over everything.
- Add plenty of fresh-ground salt and pepper, garlic powder, and then the chopped rosemary.
- You’ll need access to the sweet potatoes during cooking, so neatly fold the foil, first length-wise, then fold the long ends over to make a nice square-ish packet. Put on the grill and let cook, probably 7-9 minutes. It’s not exact, and it doesn’t have to be.
- Then (carefully) unfold the foil so you can access the sweet potatoes. Sprinkle some cheese over it, leave the foil packet open, and close the grill. Let it cook for a couple minutes, just so the cheese melts. Then remove the packet from the grill to a plate.
- Serve warm. You may need to add more salt and pepper, to taste.
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