Grilled Sweet Potatoes
Grilled sweet potatoes are a quick, healthy, and flavorful side dish. Crisp on the outside, tender inside, with a smoky edge and bright fresh herbs, they're perfect for summer cookouts or weeknight dinners.
Equipment
- grill or grill pan
- Tongs
- sharp knife
- cutting board
- Mixing bowl
- brush
- plate
- foil
Ingredients
- 2 large sweet potatoes scrubbed, sliced into ½-inch rounds or wedges
- 2 tbsp olive oil or avocado oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika or chili powder
- 1 tbsp lemon juice or lime juice
- 1 tbsp chopped herbs cilantro, parsley, or chives, for garnish
Instructions
- Preheat the grill or grill pan to medium-high heat (about 400°F).
- Slice the sweet potatoes evenly and toss them in a bowl.
- Add olive oil, salt, pepper, smoked paprika, and lemon juice. Mix until everything’s coated.
- Brush the grill grates with oil.
- Lay the sweet potato slices or wedges in a single layer.
- Grill for 3–5 minutes per side until they’re tender and have nice grill marks.
- Transfer to a plate and cover loosely with foil for 5 minutes.
- Sprinkle with chopped herbs just before serving.
Notes
Cut sweet potatoes thick enough to hold their shape, or parboil if using very thick wedges. Lemon or lime juice after cooking gives a bright finish. Leftovers keep for up to 3 days in the fridge and reheat well in a pan.
Nutrition
Calories: 170kcal | Protein: 2g | Saturated Fat: 1g | Sodium: 300mg