Recipe: Dorothy's Sweet Potatoes (with honey mustard and rosemary) (grilled)

DOROTHY'S SWEET POTATOES

6 cups water
2 pounds sweet potatoes, peeled and cut lengthwise into half-inch slices
2/3 cup honey mustard
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon minced fresh rosemary leaves
Salt and pepper (to taste)

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 F) 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.

Servings: 4 to 6
Source: Grilling America by Rick Browne (This was his mother's recipe)