Makes 4 main or 6 side servings.

Ingredients:

• 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

Instructions:

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.