Smoky Summer Grilled Sweet Potatoes (Print version)
Smoky grilled sweet potato rounds with olive oil and smoked paprika, topped with cilantro and lime for summer.
# What you'll need:
→ Vegetables
01 - 2 large sweet potatoes
02 - 2 tablespoons olive oil
→ Seasonings
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
07 - 2 tablespoons chopped fresh cilantro or parsley
08 - 1/2 teaspoon flaky sea salt
09 - Lime wedges
# Method:
01 - Set grill or grill pan to medium-high heat, approximately 400°F.
02 - Peel sweet potatoes if desired and slice into 1/2-inch thick rounds using a sharp knife.
03 - Place sweet potato slices in a large bowl, drizzle with olive oil, and toss thoroughly to coat.
04 - Combine smoked paprika, garlic powder, sea salt, and black pepper in a small bowl. Sprinkle over sweet potatoes and toss to ensure even coverage.
05 - Arrange slices in a single layer on the grill. Cook for 6 to 8 minutes per side, turning with tongs, until grill marks form and potatoes are tender.
06 - Remove sweet potatoes from grill, transfer to a platter, top with cilantro or parsley, flaky sea salt, and a squeeze of lime if desired. Serve immediately while hot.
# Expert advice:
01 -
- The subtle smoky flavor from the grill is a flavor secret that elevates sweet potatoes way beyond the norm.
- This dish is the hero of summer gatherings because it works for almost everyone’s diet and barely takes any effort.
02 -
- If you rush the grilling or crowd the slices, you end up with steamed soft potatoes instead of charred, smoky perfection.
- Add a whisper of chipotle powder to the spice blend for even more depth—the difference is quietly transformative.
03 -
- Clean your grill grates well before cooking—the difference in flavor and grill marks blew my mind the first time I paid attention.
- Rest the grilled potatoes a minute before serving so the insides finish steaming and the flavors settle.