If you haven't tried Grilled Sweet Potatoes, you need to! We slice and toss them in olive oil, honey, garlic, and seasonings and grill them to perfection. I also included a creamy yogurt dip with fresh herbs that take it over the top!
Grilled Sweet Potatoes I crave nonstop.
It's no secret that I love grilling and enjoy it all year round! My mom always cooked sweet potatoes on the grill, and it could be my favorite way to eat them. They only take 5 minutes to prep and pair perfectly with practically everything, like Grilled Chicken, Cedar Plank Salmon, or Steak and Chicken Kabobs. My kids also gobble them up every time.
Pro Tip: I try to buy ones that are uniform in shape and size. I cut them into coins, or long-ways into long, thin slabs.
Check out all of side dishes like Patatas Bravas, Chicken Pasta Salad, Shredded Brussels Sprouts, or Wild Rice Pilaf!
How to Grill Sweet Potatoes:
Dipping sauce: Combine all sauce ingredients in a bowl and stir until smooth. Add a little milk to reach a sauce consistency then place in the refrigerator until ready to use.
Slice Potatoes: Slice potatoes with the skin on, into ¼ inch thick long slabs or rounds. Place sliced potatoes on a baking tray or in a bowl. Drizzle olive oil and honey on top then sprinkle with garlic, turmeric, salt, and pepper. Toss to coat
Grill: Place sweet potatoes on a grill heated to medium-high for a few minutes on each side, until charred and tender. Serve sliced grilled sweet potatoes with sauce on the side for dipping, or drizzle the sauce on top.
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Grilled Sweet Potatoes
Equipment
Ingredients
- 2 medium sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon honey
- 4 cloves garlic , minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt and pepper , plus more to taste
Sauce (optional):
- 1/2 cup plain Greek yogurt (114g)
- 1/2 lemon , juiced
- 2 Tablespoons fresh chopped parsley , finely chopped
- 1 Tablespoon fresh mint leaves , finely chopped
- salt and pepper , to taste
- milk , to thin
Instructions
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Dipping Sauce: Add all ingredients to a bowl and stir until smooth. Add a little milk to reach a sauce consistency. Refrigerate until ready to use.½ cup plain Greek yogurt, ½ lemon, 2 Tablespoons fresh chopped parsley, 1 Tablespoon fresh mint leaves, salt and pepper, milk
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Sweet Potatoes: Slice potatoes, skin on, into ¼ thick long slabs or rounds. Add to a baking tray or bowl. Drizzle olive oil and honey on top. Sprinkle with garlic, turmeric, salt, and pepper. Toss to coat.2 medium sweet potatoes
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Cook on a medium-high grill for a few minutes on each side until charred and tender.
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Serve with sauce on the side for dipping or sauce drizzled on top.
Notes
Nutrition
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