Grilled Sweet Potatoes Smoky Summer (Printable)

Smoky grilled sweet potato rounds with olive oil, smoked paprika, cilantro, and lime — a bright summer side.

# 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

07 - 2 tablespoons chopped fresh cilantro or parsley
08 - 1/2 teaspoon flaky sea salt
09 - Lime wedges

# Directions:

01 - Preheat your grill to medium-high heat, approximately 400°F. Allow the grates to heat thoroughly for optimal searing.
02 - Peel the sweet potatoes if desired, then slice them into 1/2-inch thick rounds. Aim for uniform thickness to ensure even cooking across all pieces.
03 - Place the sweet potato slices in a large bowl. Drizzle with olive oil and toss gently until each slice is evenly coated on all sides.
04 - In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper. Sprinkle the seasoning blend over the oiled sweet potatoes and toss again until every piece is thoroughly and evenly coated.
05 - Arrange the sweet potato slices on the preheated grill in a single layer, leaving space between each piece. Grill for 6 to 8 minutes per side, until prominent grill marks form and the potatoes are fork-tender throughout.
06 - Remove the slices from the grill and transfer to a serving platter. Sprinkle with fresh cilantro or parsley and flaky sea salt. Squeeze fresh lime juice over the top and serve immediately while hot.

# Expert Advice:

01 -
  • The spice rub caramelizes on the grill and creates this incredible crust that is crispy outside and pillowy inside.
  • Six ingredients is all you need for something that tastes like it came from a restaurant.
  • They pair with literally everything from burgers to grilled chicken to a big summer salad.
02 -
  • If your sweet potatoes are very thick, slice them slightly thinner or they will char on the outside before cooking through.
  • Tossing them too often on the grill prevents those dark, caramelized marks that make this dish special.
03 -
  • Soak the sweet potato slices in cold water for ten minutes, then pat them completely dry before oiling for an even crispier exterior.
  • A grill pan on the stovetop works just as well if outdoor grilling is not an option.

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