DOROTHY’S SWEET POTATOES

By Clarabell

Ingredients

• 6 c water
• 2 pounds sweet potatoes, peeled and cut lengthwise into half-inch slices
• 1/2 c honey mustard
• 2 T olive oil
• 2 T melted butter
• 1 T minced fresh rosemary leaves
• Salt and pepper

Preparation

Step 1

Boil the water in a large pot and drop in the sweet potato slices. Boil 3 to 4 minutes, remove, drain and pat dry.

Combine the mustard, olive oil, butter and rosemary in a bowl and brush both sides of the sweet potato slices. Reserve the rest of the mixture for basting.

Grill the slices on an oiled rack over medium,-high heat until fork-tender, about 5 minutes, turning and basting often with the mustard mixture. Remove from the heat and season with salt and pepper to taste. Serve warm.