Savory Grilled Sweet Potatoes with Rosemary and Parmesan
A straightforward, crowd-pleasing side dish that combines the gentle sweetness of potatoes with the herbaceous lift of rosemary and a finishing sprinkle of Parmesan. Grill marks add a smoky note and a satisfying texture.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced (optional)
Instructions
- Prepare your grill for medium heat and make sure the grates are clean. If you’re using a grill pan, heat it over medium heat on the stove.
- In a large bowl, toss the potato rounds with olive oil, chopped rosemary, salt, pepper, and garlic if you’re using it. Aim for a light coating so each slice gets a bit of herb and a little olive oil on both sides.
- Thread or place the potato slices directly on the grill grates or grill pan. Grill for 4–6 minutes per side, until they’re tender and have nice grill marks. You want a touch of crispness around the edges.
- As they near done, sprinkle Parmesan evenly over the tops. Close the lid for about 1–2 minutes to let the cheese melt slightly and cling to the potatoes.
- Remove the potatoes from the grill and let them rest for a minute. Taste, adjust with a pinch more salt if needed, and serve warm.