Smoky Grilled Sweet Potatoes (Printable Version)
Smoky grilled sweet potato rounds with olive oil and smoked paprika; charred edges and lime for a bright finish.
# Ingredient List:
→ Vegetables
01 - 2 large sweet potatoes
→ Oil & Seasoning
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 (optional)
07 - 1 tbsp chopped fresh cilantro or parsley
08 - Lime wedges, for serving
# How to Make:
01 - Set your grill to medium-high heat and allow it to fully preheat for even cooking across the grates.
02 - Scub the sweet potatoes clean under running water. Cut into 1/2-inch thick rounds, leaving the skin on for added texture and nutrition.
03 - In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and black pepper until every slice is evenly coated.
04 - Arrange the seasoned slices on the grill in a single layer. Cook for 4-5 minutes per side until fork-tender with slight charring.
05 - Transfer the grilled sweet potatoes to a serving platter. Top with chopped fresh herbs and serve alongside lime wedges.
# Expert Tips:
01 -
- They get a caramelized crust on the outside while staying soft and almost creamy inside, which is a texture combination that will ruin you for baked sweet potatoes forever.
- The smoked paprika does most of the heavy lifting here, so you get deep barbecue flavor without needing a actual smoker or any fancy equipment beyond a standard backyard grill.
02 -
- If your sweet potato slices are too thin they will burn before the center softens, so resist the urge to cut them thinner than half an inch even if you are trying to speed things up.
- Soaking the slices in cold water for ten minutes before seasoning helps them retain moisture on the grill and prevents the exterior from drying out, a trick I learned after ruining an entire batch on a windy afternoon.
03 -
- Toss the sweet potato slices with the oil and spices at least fifteen minutes before grilling so the salt can penetrate the flesh slightly, which makes a real difference in how seasoned they taste.
- A tiny pinch of chipotle powder mixed into the paprika takes the smoky depth to another level without adding noticeable heat, and most people will not be able to identify what made these potatoes so addictive.