Dorothy's sweet potatoes

Time 25 minutes
Yields Serves 4 to 6
Dorothy’s sweet potatoes

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 (450 to 550 degrees) 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.

From “Grilling America,” by Rick Browne. This was his mother’s recipe.

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