Grilled Sweet Potato Rounds with Rosemary

Name: Grilled Sweet Potato Rounds with Rosemary
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: France
Ingredients: 700 g of sweet potatoes (washed and cut into 1 cm rounds); 2 tbsp of olive oil; 1/2 tsp of fleur de sel; 2 pinches of black pepper (ground); 3 sprigs of rosemary (fresh, chopped); 1 sprig of rosemary (fresh, whole)

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Pan-grilled sweet potato has an irresistible texture, caramelized on the surface and tender inside, enhanced by the woody aromas of fresh rosemary. This tasty, quick side dish is ideal for rounding out your meats, fish or vegetarian dishes, adding a gourmet and healthy touch to all your meals.

Total time: 25 min
Prep: 10 min
Cook: 15 min
Difficulty: Easy
Per person: €0.88

By the CookinBreak team

Ingredients 6

servings

Estimated cost €3.50

5 ½ cups sweet potatoeswashed and cut into 1 cm rounds
2 tbsp olive oil
½ tsp fleur de sel
2 pinches of black pepperground

For the seasoning

3 sprigs of rosemaryfresh, chopped

For the garnish

1 sprig of rosemaryfresh, whole

Equipment

Pastry brushfor brushing on the oil
Kitchen tongsfor handling the rounds without damaging them
Cast-iron skilletwith well-defined ridges

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash the sweet potatoes thoroughly, keeping the skin on, then dry them with a clean towel.

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Cut the sweet potatoes into even slices about 1 cm thick to ensure even cooking.

In a large bowl, coat the rounds with the olive oil, chopped fresh rosemary, flaky sea salt and black pepper.

Heat the cast iron grill pan over medium-high heat for , until it is really smoking.

Lay the sweet potato rounds flat in the grill pan without overlapping them.

Let grill for on the first side until you get nice, clear grill marks.

Flip the slices with tongs and continue cooking for on the second side, until the flesh is tender when pierced with the tip of a knife.

Place a few whole fresh rosemary sprigs on top and serve immediately while piping hot.

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Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

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For dessert

5.0

Tarte Tatin

1 h 10Easy

To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

185kcal

Protein3 g6%
Carbs30 g65%
Fat6 g29%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an ultra-tender center without burning the outside, cover the grill pan with a lid or a sheet of aluminum foil for the last 3 minutes of cooking. This traps the steam while preserving the crispness of the grill marks.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in airtight bags or containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Sweet potatoes washed and cut the day before, stored in an airtight container in the fridge.

Reheating : How do you reheat it?

180°C oven or air fryer 5-10min to crisp up. Microwave softens the texture.

Variations

Spicy version: add a pinch of smoked paprika or cayenne pepper to the olive oil.
Garlicky version: rub the warm rounds with a halved garlic clove as soon as they come out of the pan.
Sweet and savory version: drizzle some maple syrup over the rounds just before turning off the heat.

Mistakes to avoid

Cutting slices that are too thick, which would leave the center hard while the outside burns.
Placing the rounds in a pan that is not hot enough, which keeps you from getting nice caramelized grill marks.
Piling the rounds on top of each other, which would make them steam instead of grill.