- Medium Sweet Potato
- 1 TBSP Grass-Fed Butter
- 1 TBSP Rosemary
- Slice the sweet potato into 1/4″ thick slices using a knife or a mandolin. Place on a large sheet of aluminum foil.
- Sprinkle the rosemary on top of the potatoes and top with the butter.
- Seal the aluminum foil by bringing up the edges and folding them, making a “packet”
- Cook on the grill (or over a campfire) for 20 minutes.
- Let sit about 5 minutes before serving.