Yields: 6 servings

• 6 large sweet potatoes
• Salt
• 5 tbsp. olive oil
• 6 cloves garlic, finely chopped
• 2 tsp. finely chopped fresh thyme leaves
• ¼ tsp. red chili flakes
• 2 tbsp. finely chopped fresh flat-leaf parsley

• Place potatoes in large pot of cold water
• Add 2 tbsp. salt and cook until potatoes are tender, about 15 minutes
• Drain potatoes and let cool slightly
• Heat the grill to high heat
• Heat 2 tbsp. of oil in small sauté pan on grates of grill
• Add garlic, thyme, and chili flakes and cook until garlic is soft, about 45 seconds, then remove from heat
• Slice each potato in half lengthwise, then slice each half into 3-4 wedges
• Brush potato wedges with remaining 3 tbsp. of oil and season with salt
• Grill until lightly golden brown, about 6 minutes
• Remove from heat and immediately toss potatoes with garlic mixture and chopped parsley

* Recipe found from Food Network, Bobby Chef