Roasted sweet potato with a smoky flavor

Ingredients:

• 6 large sweet potato tubers
• 5 tbsp. l. olive oil
• 6 cloves garlic, finely chopped
• 2 tsp finely chopped fresh thyme leaves
• 1/4 tsp red pepper flakes
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Place the sweet potatoes in a large saucepan filled with cold water, add 2 tablespoons of salt, and cook until tender but still firm, about 15 minutes. Drain and let cool slightly.
2. Heat grill to high heat.
3. While the potatoes are cooling, heat 2 tablespoons of oil in a small skillet on the grill. Add the garlic, thyme, and red pepper flakes and cook until the garlic is softened, about 45 seconds. Then remove the skillet from the grill.
4. Slice each potato in half lengthwise, then cut each half vertically into 3-4 wedges, depending on the potato's size. Brush the slices with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and cooked through, about 6 minutes.
5. Transfer to a serving dish and immediately toss with garlic butter and chopped parsley.