These grilled sweet potatoes in foil are the perfect side dish to serve alongside a burger at your next summer barbecue, and they are so simple to make!
Wash and peel the potatoes, cut in half lengthwise, and then into slices.
Divide the sweet potato slices onto 2 pieces of aluminum foil.
Drizzle with olive oil and add the rosemary, onion powder, salt & pepper. Mix them up a bit to evenly distribute the spices.
Wrap the potatoes up securely in 2 layers of aluminum foil (about 12x15 inches)
Grill for 30 minutes, flipping them over halfway through.
Remove from the grill and let sit for 5 minutes. Open carefully and serve.
Notes
If your grill has a temperature gauge, heat it up to 400-450 degrees.
It is entirely up to you whether you peel your potatoes or not. Leaving the skin on will provide you with some extra fiber; just be sure to wash them well.
Crush the rosemary by pulsing in a coffee grinder for a few seconds or place between two pieces of waxed paper or in a heavy-duty food storage bag and run a rolling pin over them.
Feel free to mix up the spices as you like. Sometimes I will add cumin, cayenne pepper and/or chili powder to spice it up.
I've also made them with sliced onions and peppers, which is delicious too!