Grilled Sweet Potatoes Smoky Side (Printable)
Smoky grilled sweet potato rounds tossed in olive oil and paprika, finished with cilantro and lime—an easy 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 (optional)
07 - 2 tablespoons chopped fresh cilantro or parsley
08 - 1/2 teaspoon flaky sea salt
09 - Lime wedges
# How To Make:
01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before placing any food.
02 - Peel the sweet potatoes if desired, then slice them into 1/2-inch thick rounds for even cooking and optimal grill contact.
03 - Place the sweet potato slices in a large bowl, drizzle with olive oil, and toss thoroughly until every slice is evenly coated.
04 - In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper. Sprinkle the mixture over the oiled sweet potatoes and toss again until the seasoning is uniformly distributed.
05 - Arrange the seasoned slices on the grill in a single layer. Cook for 6 to 8 minutes per side until distinct grill marks develop and the flesh is fork-tender.
06 - Transfer the grilled sweet potatoes to a serving platter. Finish with chopped fresh cilantro, a sprinkle of flaky sea salt, and a squeeze of fresh lime juice. Serve immediately while hot.
# Expert Tips:
01 -
- That paprika crust gets you grill marks and a depth of flavor that makes people think you did something complicated.
- Six ingredients is all it takes, and half of them are probably sitting in your pantry right now.
02 -
- If your slices are thicker than half an inch the outside will char before the inside softens, which is the most common mistake.
- Tossing the potatoes with oil before adding the spice prevents the paprika from clumping and burning directly on the grill.
03 -
- Soak the sweet potato rounds in cold water for ten minutes, then pat dry before oiling to remove excess starch and get crispier edges.
- Do not move the slices for at least five minutes once they hit the grill because patience is what creates the crust.