Bon Appétit | July 2006
Rick Browne
yield: Makes 4 to 6 servings
2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Additional olive oil
Prepare barbecue (medium heat). Place potatoes in [...]
