Some foods may be better left on the grill, but not sweet potatoes! Grilled Sweet Potatoes they are a revelation, especially with this super creamy garlicky avocado aioli. Toss your sweet potatoes on the grill “au naturel” for the crispiest potato skins!
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Grill season is in full swing. So now means it’s also the season for roasting sweet potatoes. Why not?
I realized I hadn’t done other vegetables justice because I really like my summer friends like grilled corn on the cob and grilled asparagus.
It’s not fair to have animals locked in the basement all summer. He usually let them out only to throw them back into the proverbial fire. And while I’d happily savor crispy sweet potatoes from an air fryer or these all-day maple roasted sweet potatoes, they deserve a little sun.
At least for a brief, brilliant moment before throwing them into the literal fire! * evil laugh * Sorry, sweet potatoes. You are my new summer fling. And I’m about to throw you right into my grill and then into some game-changing avocado aioli (Seriously, don’t sleep on this dipping sauce.) and then launch right into your mouth!
If you’ve already grilled but never thought about roasting sweet potatoes, you’re in good company. I didn’t know until I tried it and I AM a great company. To a good time!
Is it necessary to soak the potatoes first?
It is not necessary to soak the potatoes before cooking the sweet potatoes on the grill. Just make sure you grill correctly: bring the heat to the right temperature (no hotter than medium flame) and close the lid to create a convection environment where the inside cooks at the same rate as the outside.
How long to roast sweet potatoes?
The total time to roast the sweet potato wedges is about 10 minutes. 5 minutes on one side with the lid closed, then flip and roast another 4-5 minutes.
Should I peel the sweet potatoes?
No. No. Indeed. No. Nein. Grilled sweet potato skin is SO delicious, so give it a go! But first give it a good scrubbing.
How to grill sweet potatoes
This Grilled Sweet Potatoes recipe is sure to become a summer staple. A little seasoning, a little charcoal, and a little avocado aioli make grilled sweet potatoes super delicious. Grill the sweet potato wedges with the skin on for extra crispiness and with the grill lid closed for more tender meat.
- First, prepare the aioli sauce. Blend the garlic and lemon juice in a food processor 10 to 12 times. Sprinkle with salt, then let stand for 10 minutes to marinate. Add avocado and mayonnaise. Blend until smooth.
- Heat a grill over medium-high heat (400°F).
- Cut the potatoes into wedges. Season with oil, salt, pepper, garlic powder, and paprika; in large bowl until evenly coated.
- Place wedges directly on grill grate in an even layer about a half-inch apart.
- Grill for 5 minutes with the lid closed. Then open the lid, flip the wedges over and grill for another 4-5 minutes with the lid closed, until lightly charred.
- Remove from grill and serve immediately with aioli sauce.
- Do not jump – or skimp – on avocado aioli sauce! It is a key component of this roasted sweet potato recipe.
- Be sure to leave the garlic out for your aioli macerate in lemon juice and leave for 10 minutes to remove the bitterness.
- There is no need to soak or peel. – roast sweet potatoes in all their natural splendor.
- Cut your sweet potatoes into eight wedges for even cooking:
- Cut the potatoes in half lengthwise (top to bottom, not around the center)…
- Then cut the halves into quarters…
- And cut the quarters in half again.
- The safest way to cut into quarters figure eight is cut side down with a sharp knife (safety first – dull knives slide easily!).
- Do not heat grill above 400°F (they will char too much before the insides cook) and always roast sweet potatoes with the lid closed for a crispy surface and tender interior.
Are Grilled Sweet Potatoes Good For You?
Sweet potatoes are full of nutrients. They’re a fiber powerhouse, boosted by plenty of vitamins and minerals, including antioxidants and a (literally) healthy dose of beta-carotene for eye health. Sweet potatoes are also packed with potassium, which helps balance your sodium intake.
What to serve with grilled sweet potatoes
To start with, the avocado aioli is a MUST to serve. It’s a real game changer and this combination will blow your mind. Little finger I swear.
We love throwing the sweet potatoes on the grill while the roasted protein rests as they cook so quickly. Serve with flat iron steak or balsamic chicken thighs for a sit down dinner. If you’re having a backyard barbecue, pair it with grilled wings or chopsticks to create an easy spreadable finger food.
Did you grill sweet potatoes? I would like to know how they turned out! Please leave a comment and rating below.
While you’re at it, let’s be friends: follow me on Pinterest and Instagram for the latest and greatest.
Grilled Sweet Potatoes with Avocado Aioli
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This Grilled Sweet Potatoes recipe is sure to become a summer staple. A little seasoning, a little charcoal, and a little avocado aioli make grilled sweet potatoes super delicious. Grill the sweet potatoes with the skin on for a crispier finish and the lid closed for a more tender meat.
- 1.5 pounds sweet potatoes, about 3 medium, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 1 ripe avocado
- ½ tablespoon mayonnaise
Make the aioli sauce. Combine the garlic and lemon juice in a food processor. Blend 10-12 times until garlic is powdered. Sprinkle with salt, then let sit for 10 minutes (this will remove some of the bitterness from the garlic). Add avocado and mayonnaise, then mix until all ingredients are well combined and mixture is smooth.
Heat a grill over medium-high heat (400°F).
Cut the potatoes into wedges, then transfer them to a large bowl. Add olive oil, salt, pepper, garlic powder and paprika; turn with (clean) hands until each wedge is evenly coated with oil and seasonings.
Arrange the wedges on the grill in an even layer about a half-inch apart. Close the lid and grill for 5 minutes. Open the lid, flip the wedges over and grill an additional 4-5 minutes with the lid closed, until lightly charred on the outside and tender inside.
Remove from grill and serve immediately with aioli sauce.
Calories: 315 kcal (16%), Carbohydrates: 28 g (9%), Protein: 3 g (6%), Fat: 22 g (34%), Saturated Fat: 3 g (15%), Polyunsaturated Fat: 9 g, Monounsaturated Fat: 9 g, Trans Fat: 0 g, Cholesterol: 8 mg (3%), Sodium: 764 mg (32%), Potassium: 152 mg (4%), Fiber: 5 g (20%), Sugar: 13 g (14%), Vitamin A: 178% (178%), Vitamin C: 16% (16%), Calcium: 4% (4%), Iron: 6% (6%)
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