Grilled Sweet Potatoes Smoky Summer (Print Layout)
Charred sweet potato rounds tossed with smoked paprika and olive oil, finished with cilantro, flaky salt and lime.
# What You 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 grill or grill pan to medium-high heat, about 400°F.
02 - Peel sweet potatoes if desired, and cut into 1/2-inch thick slices.
03 - Place sweet potato rounds in a large bowl, drizzle with olive oil, and toss to coat evenly.
04 - Combine smoked paprika, garlic powder, sea salt, and black pepper in a small bowl. Sprinkle over sweet potatoes and toss again until all pieces are thoroughly coated.
05 - Arrange sweet potato rounds on the grill in a single layer. Cook for 6 to 8 minutes per side, turning once, until grill marks are visible and potatoes are just tender.
06 - Transfer grilled sweet potatoes to a serving platter. Garnish with fresh cilantro, flaky sea salt, and lime wedges as desired. Serve hot.
# Expert Suggestions:
01 -
- No oven required, so you stay cool while still serving something irresistible beside the burgers.
- The deep char pairs perfectly with the sweet, buttery potato—making people forget they're eating something good for them.
02 -
- Skimping on oil leads to sticking—use enough so slices glide off the grill.
- Trying thinner slices means you’ll end up with burnt edges before the sweet potatoes turn tender inside.
03 -
- If you’re ever in doubt, start grilling a tester slice to gauge heat and timing.
- For extra wow, finish with flaky salt and lime just before serving—guests will wonder why it tastes so lively.