Smoky Grilled Sweet Potatoes (Printable)

Smoky grilled sweet potato rounds with smoked paprika, garlic, 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

# Directions:

01 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before adding the sweet potatoes.
02 - Peel the sweet potatoes if desired, then slice them into uniform 1/2-inch thick rounds to ensure even cooking across all pieces.
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 seasoning blend over the oiled sweet potatoes and toss again until evenly distributed.
05 - Arrange the seasoned slices on the grill in a single layer without overlapping. Grill for 6 to 8 minutes per side until distinct grill marks form and the potatoes are fork-tender throughout.
06 - Transfer the grilled sweet potatoes to a serving platter. Finish with a sprinkle of fresh cilantro or parsley, a dusting of flaky sea salt, and a generous squeeze of fresh lime juice. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The smoked paprika transforms ordinary sweet potatoes into something that tastes like it spent all day over hardwood coals.
  • Ready in thirty minutes with barely any prep, leaving you more time to actually enjoy your summer gathering.
  • Naturally vegetarian, gluten free, and dairy free, so you can serve it confidently to nearly anyone at your table.
02 -
  • Cut your slices no thicker than half an inch or the outside will char before the center cooks through, a mistake I made more than once before learning patience with the knife.
  • Do not skip preheating the grill, because cold grates are the number one reason food sticks and tears when you try to flip it.
03 -
  • Tongs are your best tool here, but use a thin spatula for flipping if the slices are delicate, and never force a slice that is sticking because it means it has not developed its crust yet.
  • Let the spice coated slices sit for five minutes before grilling so the salt can draw out a little moisture and the seasoning adheres like a proper crust.

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