Grilled Sweet Potatoes
User Reviews
3.9
Grilled Sweet Potatoes
Description
The Grilled Sweet Potatoes recipe begins by boiling whole sweet potatoes until just tender, which helps to soften the flesh without cooking them fully. After cooling, the potatoes are sliced into wedges and brushed with an olive oil mixture that includes fresh thyme, salt, and black pepper for seasoning. Grilling over medium-high heat imparts characteristic grill marks and a slightly smoky flavor while crisping the seasoned exterior. The natural sweetness of the potatoes contrasts with the savory, herbal notes from the seasoning.
The accompanying garlic aioli dipping sauce combines Greek yogurt, mayonnaise, lemon juice, minced garlic, and seasoning to provide a tangy and creamy complement to the charred potatoes. This sauce adds a cool, smooth texture that contrasts with the warm grilled sweetness.
Grilled Sweet Potatoes can be served as a side dish alongside grilled meats or as an appetizer or snack with the aioli. They also hold up well when reheated to regain a crisp edge or can be enjoyed cold from the fridge, making them practical for meal prep or leftovers.
Leftover grilled sweet potatoes keep for up to 4 days refrigerated in an airtight container.Reheat in a toaster oven, air fryer, or skillet to restore crispy edges.The garlic aioli sauce combines Greek yogurt, mayonnaise, lemon juice, minced garlic, and fresh parsley for a balanced dip.Fresh parsley garnish adds a bright, herbal note if desired.
Ingredients
- 3 large sweet potato scrubbed well
- 1 Tablespoon olive oil
- 1 Tablespoon thyme chopped (optional, fresh
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- parsley for garnish, optional, fresh
Garlic Aioli Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- lemon juice juice from one lemon (2-3 Tablespoons
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
- Place potatoes in a large pot, cover with cold salted water then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife or fork, about 10 minutes, depending on size. Drain well and allow to cool.
- Once cool enough to handle, slice potatoes in half lengthwise and into wedges.
- In a small bowl, mix together olive oil, thyme (if using), salt, and pepper. Brush this mixture on sweet potatoes.
- Heat grill to medium-high, lightly oil grill rack and grill potatoes until grill marks appear and potatoes are cooked through, flipping once. This should take about 7-8 minutes.
- Serve wedges with a dipping sauce, like ketchup, mustard or homemade garlic aioli.
Notes
- Store leftover grilled sweet potato wedges in an airtight container for up to four days in the refrigerator.
- Warm them by reheating in a toaster oven, air fryer, or skillet to regain a crisp exterior; they can also be eaten cold.
- The garlic aioli dipping sauce is prepared by mixing Greek yogurt, mayonnaise, lemon juice, minced garlic, and fresh parsley, seasoned with salt and pepper.
- Consider garnishing grilled wedges with fresh parsley to add a fresh herbal touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 204kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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