Pierce sweet potatoes and cook in the microwave for about 6-7 minutes. Remove from microwave and allow to cool. Once cool, transfer to a cutting board and cut potatoes lengthwise into ½ inch thick wedges. In a large bowl, toss sweet potatoes with olive oil, garlic powder and salt until evenly coated. Heat grill to medium, then oil. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side. Serve hot or at room temperature, with dipping sauces or Kurtz ketchup, if desired.
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Thanks to manifest from St. Louis, MO for submitting this recipe.