Grilled Sweet Potatoes Recipe

Sweet potatoes: These are the star of the dish, providing a sweet and hearty base.

Olive oil: Used to coat the sweet potatoes and help them cook evenly on the grill.

Salt: Enhances the natural flavors of the sweet potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

When grilling sweet potatoes, ensure they are sliced evenly to promote uniform cooking. To enhance the flavor, consider adding a pinch of smoked paprika or cumin to the olive oil mixture before tossing. This will add a subtle smoky or earthy note that complements the natural sweetness of the potatoes. Additionally, if you find the sweet potatoes sticking to the grill, lightly oil the grill grates before placing the slices on them.

• sweet potatoes - Substitute with butternut squash: Both have a similar sweetness and texture when grilled, making butternut squash a great alternative.

• sweet potatoes - Substitute with carrots: Carrots also have a natural sweetness and can be sliced into rounds and grilled similarly.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for grilling.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and has a high smoke point, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can be used in the same quantity to season the sweet potatoes.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in smaller quantities to replace black pepper.

• Allow the grilled sweet potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled sweet potato slices in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator. They will stay fresh for up to 4 days.
• For longer storage, freeze the grilled sweet potatoes. Lay them out in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the sweet potato slices to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the sweet potatoes in the refrigerator overnight. Reheat on the grill or in the oven at 375°F (190°C) until warmed through.
• For a quick reheat, use the microwave. Place the slices on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the leftover sweet potatoes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until they are heated through and slightly crispy on the edges.

• Microwave Method:

  1. Place the sweet potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, checking halfway through to ensure they are heating evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the sweet potatoes in the skillet and cook for about 5-7 minutes, turning occasionally, until they are heated through and have a slight crisp.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sweet potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the sweet potatoes back on the grill.
  3. Grill for about 3-5 minutes on each side, or until they are heated through and have regained their grill marks.

• Grill: Used to cook the sweet potato slices, providing a smoky flavor and grill marks.

• Large bowl: Used to toss the sweet potato slices with olive oil, salt, and pepper.

• Tongs: Used to place the sweet potato slices on the grill and to turn them over.

• Knife: Used to peel and slice the sweet potatoes into rounds.

• Cutting board: Provides a surface for peeling and slicing the sweet potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper.

• Plate: Used to serve the grilled sweet potatoes once they are cooked.

Preheat the grill: Start preheating your grill while you prepare the sweet potatoes to save time.

Use a mandoline: Slice the sweet potatoes quickly and evenly with a mandoline slicer.

Batch cooking: Grill extra sweet potatoes and store them for later use in salads or as a side dish.

Prep ahead: Peel and slice the sweet potatoes the night before and store them in water in the fridge.

Oil the grill: Brush the grill grates with oil to prevent sticking and ensure easy cleanup.