Orange-Thyme Grilled Sweet Potato Wedges

ACTIVE TIME: 20 min. TOTAL TIME: 40 min. SERVES: 6

To speed-cook these sweet spuds, we microwave ’em until tender, then finish on the grill to add a touch of smoky flavor

2 lb. sweet potatoes

1 Tbs. minced fresh thyme 1 tsp. grated orange zest 1 tsp. garlic powder

1 Line microwave-safe plate with paper towels. With small knife, pierce sweet potatoes in a couple of places; transfer to plate. Microwave, turning once, until tender, 12–15 min.

2 Meanwhile, prepare grill for medium direct-heat cooking. In large bowl, combine 1 Tbs. oil with thyme, orange zest, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; reserve.

3 When sweet potatoes are cool enough to handle, cut into wedges. Mix 1 Tbs. oil with garlic powder; brush over cut sides of each wedge.

4 Grill potato wedges, turning once, until browned, 1–2 min. per side. Add hot grilled potatoes to bowl with herb mixture; toss gently until coated. Transfer to serving bowl.

Per serving: Cal. 129 Pro. 2g Carb. 20g Fiber 4g Sug. 6g

Chol. 0mg Sod. 227mg Total fat: 5g Sat. 0g