Description
Grilled Sweet Potatoes: Tender, caramelized slices with a smoky char. Easy, flavorful, perfect for BBQs. Sweet potatoes, olive oil, seasonings.
Ingredients
Scale
- 2 pounds (900g) sweet potatoes, scrubbed clean
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (1g) freshly ground black pepper
- 1 teaspoon (2g) smoked paprika (optional)
- 2 cloves garlic, minced (optional)
- 2 tablespoons (8g) fresh herbs like rosemary or thyme (optional)
Instructions
- Step 1: Prepare the Sweet Potatoes Begin by washing 2 pounds of sweet potatoes thoroughly under cold running water, using a vegetable brush to remove any dirt. Pat them completely dry with paper towels. Using a sharp chef’s knife, slice the sweet potatoes lengthwise into ¼-inch planks, or into rounds if you prefer. For consistent cooking, try to keep all pieces uniform in thickness. Place the sliced potatoes in a large bowl and microwave them for 3-4 minutes to partially cook them, which helps ensure even cooking on the grill.
- Step 2: Season the Sweet Potatoes In the same bowl, drizzle the par-cooked grilled sweet potatoes with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika if using. Add minced garlic and fresh herbs if desired. Using your hands or tongs, gently toss the sweet potato slices until they’re evenly coated with oil and seasonings. The oil not only adds flavor but creates a barrier that prevents sticking to the grill.
- Step 3: Preheat and Prepare the Grill Preheat your grill to medium-high heat (about 400-425°F/204-218°C). Once hot, clean the grates thoroughly with a grill brush. This is crucial for preventing sticking! Fold a paper towel into a small square, dip it in vegetable oil, and using tongs, rub it over the grates 2-3 times to create a non-stick surface. This step makes a significant difference in achieving those perfect grill marks.
- Step 4: Grill the Sweet Potatoes Place the seasoned sweet potato slices directly on the oiled grates, arranging them perpendicular to the grates for those coveted crosshatch marks. Close the lid and grill for 4-5 minutes without disturbing them. Resist the urge to move them too early! Peek at the underside of one slice – when you see defined grill marks and the edges start to caramelize, it’s time to flip them using a thin, metal spatula. Cook for another 3-4 minutes with the lid closed until the potatoes are tender when pierced with a fork and have beautiful caramelization on both sides.
- Step 5: Serve Transfer your perfectly grilled sweet potatoes to a serving platter. For an extra flavor boost, brush them with a mixture of 1 tablespoon melted butter and 1 teaspoon honey while still hot. Sprinkle with additional fresh herbs and flaky sea salt if desired. Serve immediately while hot for the best texture contrast between the crispy exterior and soft interior.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/2 pound
- Calories: 250
- Sugar: 8g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg