Grilled Sweet Potatoes Recipe
Seasoned in a mix of dried seasonings, these easy grilled sweet potatoes make a great side, especially topped with fresh pico de gallo.
Servings: 4
Ingredients
For sweet potatoes
- 2 pounds sweet potatoes scrubbed
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For pico de gallo
- 2 medium tomatoes diced
- 1/4 cup chopped white onions
- 1/2 small jalapeño minced
- 1/4 cup chopped cilantro plus more for serving
- Juice of 1 lime
- 1/4 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat a gas or charcoal grill on medium high heat.
- Halve the sweet potatoes lengthwise. Then slice them 1/4-inch thick.
- In a large bowl, toss the sweet potatoes with olive oil, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Grill the sweet potatoes until they have grill marks and are tender in the middle, about 6-7 minutes per side.
- To make the pico de gallo, combine the tomatoes, onions, jalapeños, cilantro, lime juice, 1/4 teaspoon kosher salt and a pinch of black pepper in a small bowl.
- Arrange the sweet potatoes on a serving plate. Top with pico de gallo. Garnish additional cilantro as desired.
Video
Notes
Grilled sweet potatoes are best eaten warm. To store leftovers, spoon the pico de gallo into a separate airtight container with the potatoes in another, so they won't get soggy. Keep them in the refrigerator up to 3 days. Rewarm the potatoes in a 350-degree F oven.
Instead of homemade pico de gallo, you can also serve the grilled sweet potatoes with store-bought salsa, basil pesto or ketchup.
Nutrition
Calories: 312kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 566mg | Potassium: 978mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32882IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 2mg