Campfire Sweet Potatoes



  • Medium Sweet Potato
  • 1 TBSP Grass-Fed Butter
  • 1 TBSP Rosemary


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

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