Description
This Grilled Sweet Potatoes recipe offers a simple and flavorful way to enjoy tender, smoky sweet potatoes with a tasty herb-infused olive oil glaze, perfect as a side dish or snack. The potatoes are first boiled until just tender, then brushed with a mixture of olive oil, thyme, salt, and pepper before being grilled to perfection, resulting in crispy edges and beautiful grill marks. Served with a creamy garlic aioli or your favorite dipping sauce, this dish is quick, easy, and delicious.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, scrubbed well
- 1 Tablespoon olive oil
- 1 Tablespoon fresh thyme, chopped (optional)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from one lemon (2-3 Tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Boil potatoes: Place the scrubbed sweet potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are slightly resistant when pierced with a sharp knife or fork, approximately 10 minutes depending on their size. Drain well and allow them to cool.
- Slice potatoes: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and then slice each half into wedges. This shape ensures even grilling and an appealing presentation.
- Season potatoes: In a small bowl, combine olive oil, chopped fresh thyme if using, sea salt, and ground pepper. Brush this mixture generously over the sweet potato wedges to coat them evenly, enhancing their flavor and aiding in caramelization on the grill.
- Grill: Preheat your grill to medium-high heat. Lightly oil the grill rack to prevent sticking. Place the seasoned sweet potato wedges on the grill and cook until grill marks appear and the potatoes are cooked through, approximately 7 to 8 minutes, flipping once halfway through to ensure even cooking.
- Prepare dipping sauce: In a small bowl, mix together Greek yogurt, mayonnaise, lemon juice, minced garlic, and season with salt and pepper to taste. This creamy garlic aioli complements the smoky sweetness of the potatoes perfectly.
- Serve and garnish: Arrange the grilled sweet potato wedges on a serving platter. Serve with the prepared dipping sauce and garnish with fresh parsley if desired for a fresh, herbal note.
Notes
- Boiling the sweet potatoes before grilling reduces grill time and ensures they are cooked through without burning.
- Fresh thyme adds aromatic flavor but can be omitted or replaced with rosemary or sage.
- Be sure to oil the grill rack to prevent sticking and tearing of the sweet potato wedges.
- The lemon garlic aioli can be substituted with other dipping sauces like ketchup or mustard based on preference.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the grill or in an oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
