FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 medium size sweet potatoes
• 1-2 T. olive oil
• 1 t. seasoned salt
• few grinds of black pepper

LET'S COOK

Peel the sweet potatoes, then slice them, lengthwise, about a quarter of an inch thick. Place the cuts in a bowl, drizzle with the olive oil and sprinkle with the salt and pep-per. Toss well to evenly distribute the seasonings.

Preheat your grill, then pop the slices on the hot tines. Turn when the grill marks on either side are very apparent. Baste with the leftover oil as you cook. Serve hot or at room temperature.

MORE IDEAS:

Anytime you grill, it’s important to stay with the items you’re cooking. Don’t walk away from your fire.

Do lots of these sweet potatoes, refrigerate the leftovers and slice them into match-stick size for inclusion in a green salad.