Grilled Sweet Potatoes
This easy grilled sweet potatoes recipe makes the perfect summer side dish for just about any meal! It cooks up in under 20 minutes and is delicious served with your favorite dipping sauce.
Servings: 3 servings
Ingredients
- 3 large sweet potatoes scrubbed well
- 1 Tablespoon olive oil
- 1 Tablespoon fresh thyme chopped (optional)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- Fresh parsley for garnish, optional
Garlic Aioli 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
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
- Storage: Leftover grilled sweet potatoes can be stored in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, just pop them in a toaster oven, air fryer, or skillet to bring back that crisp edge. You can also enjoy them cold straight from the fridge — they're surprisingly tasty that way too!
- Garlic Aioli Sauce: If you want to make a homemade garlic aioli sauce here is the recipe:
- ¼ cup Greek yogurt
- ¼ cup mayo
- Juice from 1 lemon (2-3 Tablespoons)
- 1 clove garlic, minced
- Fresh parsley, for garnish
- Salt and pepper to taste
Nutrition
Serving: 1potato | Calories: 204kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Fiber: 6g | Sugar: 15g