This is a super easy but impressive side dish that takes about twenty minutes to grill. If you don’t care about the grill marks this recipe also works well by roasting in a 350 degree oven for about forty minutes.
Trim the ends from two sweet potatoes and peel. It helps if the potatoes are roughly equal in size and uniform in appearance. Some sweet potatoes have all kinds of gnarly and funky shapes which makes them a pain when you are trying to get relatively uniform wedges. Cut the potatoes in half lengthwise and then cut each half into three or four wedges.
Lightly coat the wedges with some vegetable oil and then sprinkle with kosher salt, black pepper and freshly chopped rosemary. Heat you grill pan over medium heat for five minutes then add the potato wedges to the pan. Turn the wedges every five minutes until grilled on all sides and fork tender.
Remove the wedges from the pan and while still hot add a few pats of butter for a nice shine. If you like to sweeten your potatoes you could always add a little brown sugar, honey or maple syrup at this point as well. I skip this step as a the butter and rosemary suits me just fine.