| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Sweet potatoes — peeled and |
|
|
Sliced |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Olive oil |
| 1/2 |
ts |
Dried rosemary — crumbled |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Heat grill or broiler. Tear off four 14" lengths of foil and set aside. In
a large saucepan, bring 1 1/2" of water to a boil. Add sweet potato slices
and cook until tender, 7 to 8 minutes. Drain and set aside. In a small
saucepan over low heat, melt butter with oil. Remove from heat. In a cup,
mix rosemary, salt and pepper. Place foil pieces on work surface. Arrange
some potato slices in a circle, overlapping slightly, on each piece of
foil. Drizzle each portion with some of butter mixture, then sprinkle with
some of rosemary mixture. Bring sides of foil up over potatoes and fold to
seal. Arrange packets on grill or broiler rack and cook until tender, 10
to 15 minutes.
Recipe By : First Magazine
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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