Grilled Sweet Potatoes Smoky Side (Print version)
Charred sweet potato rounds tossed in olive oil, smoked paprika, and garlic for a smoky summer side in 30 minutes.
# What goes in:
→ Vegetables
01 - 2 large sweet potatoes
→ Oil & Coating
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Garnish
07 - 1 tbsp chopped fresh cilantro or parsley
08 - Lime wedges, for serving
# Cooking steps:
01 - Set your grill to medium-high heat and allow it to come to temperature.
02 - Scrub the sweet potatoes clean under running water. Slice into 1/2-inch thick rounds. Peeling is optional.
03 - In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated on all sides.
04 - Arrange the seasoned slices on the grill in a single layer. Grill for 4 to 5 minutes per side until fork-tender with visible char marks.
05 - Transfer the grilled sweet potatoes to a serving platter. Garnish with chopped fresh herbs and serve alongside lime wedges.
# Tips from flavorandfeast:
01 -
- The smoky char on the outside gives way to a soft, almost caramelized center that people genuinely obsess over.
- Five spices you probably already have are all it takes to make something that tastes far more complicated than it is.
02 -
- Slice too thin and they will fall through the grates or burn before the center softens, so stay faithful to the half inch thickness.
- Tossing them in oil and spices inside a bowl instead of brushing them on the grill gives you even coverage without hot flare ups.
03 -
- Soak the sweet potato slices in cold water for ten minutes, then pat dry before seasoning, and you will get an even crisper exterior.
- Always taste one round from the first batch before pulling the rest off the grill because sweetness levels vary and you might want to adjust the salt.