Grilled Sweet Potatoes Smoky Side (Printable version)

Charred sweet potato rounds seasoned with smoked paprika, garlic, and lime for a vibrant summer side.

# What you'll need:

→ Vegetables

01 - 2 large sweet potatoes, peeled (optional) and cut into 1/2-inch thick rounds
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 for serving

# Directions:

01 - Preheat your grill to medium-high heat, targeting approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
02 - Peel the sweet potatoes if desired, then slice them into uniform 1/2-inch thick rounds. Consistent thickness ensures even cooking across all slices.
03 - Place the sweet potato slices in a large bowl. Drizzle with olive oil and toss thoroughly until every slice is evenly coated on both sides.
04 - In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper. Sprinkle the spice blend over the oiled sweet potatoes and toss again until the seasoning is distributed evenly.
05 - Arrange the seasoned sweet potato slices on the grill in a single layer, working in batches if needed. Grill for 6 to 8 minutes per side until prominent grill marks develop and the flesh is fork-tender.
06 - Transfer the grilled sweet potatoes to a serving platter. Sprinkle with chopped fresh cilantro or parsley and flaky sea salt. Serve hot with lime wedges on the side for squeezing over the top.

# Expert Tips:

01 -
  • The spice rub takes about thirty seconds to throw together but tastes like you spent all afternoon.
  • They hold up beautifully at room temperature, which means no stress when everyone is lingering by the grill.
02 -
  • If your sweet potato slices are thicker than half an inch the outside will char before the center softens, so measure the first few slices and use them as a guide for the rest.
  • Parboiling the rounds for three minutes before grilling is a game changer when you are feeding a crowd and need them done fast.
03 -
  • Oil the grill grates with a folded paper towel dipped in oil and held with tongs right before laying down the potatoes to prevent sticking.
  • Let the grilled slices rest for two minutes before serving because the centers continue to soften and the texture improves dramatically.

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