This week’s cooler, golden-afternoon days are making me crave the flavors of fall, especially sweet potatoes. One of my favorite recipes, Grilled Rosemary Sweet Potatoes, is also the simplest.
All you do is cut sweet potatoes lengthwise into wedges, toss them with some good olive oil, plenty of chopped fresh rosemary, salt, and pepper. Then grill them over medium-low heat until they’re tender and starting to get browned. The trick is the medium-low heat (about 325°). You want them a bit caramelized but not torched.
The sweet potatoes are amazing alongside just about any grilled chicken, and leftovers are fantastic cut into chunks and tossed with basmati rice and toasted almonds. The recipe makes enough to feed an army, but feel free to cut it down—and pull it out again for Thanksgiving.