1 large (2 small) sweet potatos, washed and sliced into 1/2-inch rounds
2 tbsp olive oil
1 tsp finely diced fresh rosemary
1/4 tsp. garlic powder
sea salt, sprinkled on top
Wash and slice the sweet potatoes into 1/2-inch rounds and place on foil sheet.
Place the olive oil in a bowl and add the chopped rosemary and garlic.Stir and spoon/drizzle on each round. Lightly salt the tops. Place a sheet of tin foil on the grill and place the sweet potatoes on top. Cook on low, about 5 minutes each side.
Enjoy!
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