Last summer, I was determined to find an easy way to make grilled sweet potatoes. They’re so hearty, and it just seems like they belong on the grill. So I sliced sweet potatoes, dredged them in a smoky spice rub, grilled them until crisp on the outside and pillowy on the inside, and squeezed a little lime over the top with a few sprinkles of cilantro. Summer. MADE.
After poking around various sites and being turned off by many recipes that required pre-cooking your sweet potatoes before plopping them on the grill (me: lazy), I found this method on Simply Recipes. You cut the sweet potatoes vertically, and slice them thin enough so that they cook through nicely on the grill, no pre-cooking needed. Done!
I opted to add this sweet and smoky spice rub to the sweet potatoes before grilling them. This gives these grilled sweet potatoes loads of flavor and, as far as I’m concerned, makes them extra special.
We made these all the time last summer, and this year, it’s shaping up to be more of the same.
I like to finish off my grilled sweet potato deliciousness off with a good squeeze of lime and a few flecks of cilantro.
Summer life is good.
Grilled Sweet Potatoes
- 2 pounds sweet potatoes (scrubbed well and sliced lengthwise 1/4-inch thick)
- 2 tablespoons olive oil
- Approx. 3 tablespoons Sweet & Smoky BBQ Dry Rub Mix*
- A couple of limes (halved)
- A handful of cilantro (chopped)
- Preheat your grill to medium-high (direct heat).
- Brush the sliced sweet potatoes with olive oil and rub with about 1 teaspoon of spice mix per side.
- Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.