1. Pierce sweet potatoes and cook in the microwave for about 6-7 minutes. Remove from microwave and allow to cool.
2. 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.
3. Heat grill to medium, then oil. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side.
4. Serve hot or at room temperature, with dipping sauces or Kurtz ketchup, if desired.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.