Maple-Glazed Rosemary Sweet Potatoes

Maple-Glazed Rosemary Sweet Potatoes

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
600°
Skill level
Easy
Prep time
10 mins
Total time
40 mins
Feeds
4
Ingredients
4 - 6
medium sweet potatoes
1 tbsp
unsalted butter
2
fresh rosemary sprigs, 1 sprig minced
1 - 2 tbsp
olive oil
Kosher salt
4 tbsp
dark maple syrup
Flaky sea salt for finishing
Step 1
Turn on your Spark and preheat to 600°F.
Step 2
Peel and then cut the sweet potatoes into coins about ½-inch thick.
Step 3
In a pan on the stove, melt the butter with the minced rosemary and the full sprig to infuse the butter with the rosemary flavor. Set aside.
Step 4
In a bowl, toss the sweet potato coins in olive oil and a pinch of salt.
Step 5
Place the coins on the grill grates and close the lid. Check after about 15 minutes for charring and softening. Spritz with water to keep moist. Flip the coins when you see grill marks on the first side. Spritz again with water. Cook for another 15 minutes and check for doneness; a fork or skewer should easily slide through a coin. Remove from the grill.
Step 6
Remove the full rosemary sprig from the melted butter and pour the butter and minced rosemary mixture into a large bowl. Add the maple syrup to the bowl and the sweet potato coins and toss the sweet potatoes in a bowl with the maple syrup and the minced rosemary.
Step 7
Plate and serve warm, finish with a pinch of flaky sea salt and the remaining fresh rosemary sprigs.
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