Makes 4 main or 6 side servings.


  • 2 lbs sweet potatoes, peeled and cut into ½” slices.
  • 1/3 C dijon or honey mustard
  • 2 T. olive oil
  • 1 T. minced fresh rosemary leaves or 1 tsp. dried.
  • 1 C water


  1. Place sweet potatoes and water into large, microwave-safe dish and cover,
  2. Microwave on high for six minutes or until potatoes are crisp-tender, turning once (Note 1).
  3. Drain well.
  4. Combine mustard, olive oil, and rosemary.
  5. Grill sweet potato slices on oiled rack over medium-high for five minutes or until fork-tender, turning and basting often with mustard mixture.

Note 1:

If necessary, cook potatoes in two batches.

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