GRILLED SWEET POTATOES
4 medium sweet potatoes, peeled (2 pounds)
1 cup water
1/3 cup Dijon Mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon pepper
Cut potatoes diagonally into ½ inch-thick slices.
Place potatoes and water in a shallow, microwave-safe dish.
Cover with vented plastic wrap.
Microwave on high for 6 minutes or until potatoes are crisp-tender, rearranging
If necessary, cook potatoes in two batches. Drain well.
In a bowl, combine mustard, oil rosemary, salt and pepper.
Brush on potato slices. Place potatoes on a greased rack.
Grill over medium-high heat for 5 to 8 minutes.