Description
This Grilled Sweet Potatoes recipe features tender, flavorful sweet potato wedges brushed with olive oil and fresh thyme, grilled to perfection with smoky char marks. Served with a tangy homemade garlic aioli dipping sauce, it's a delicious and healthy side dish perfect for any meal.
Ingredients
Units
Scale
Main Ingredients
- 3 large sweet potatoes, scrubbed well
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- Fresh parsley, for garnish (optional)
Garlic Aioli Dipping Sauce
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- Juice from one lemon (2-3 tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Parboil Sweet Potatoes: Place the sweet potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until the potatoes are slightly resistant when pierced with a knife or fork, about 10 minutes. Drain well and allow them to cool.
- Slice Potatoes: Once cool enough to handle, slice each sweet potato in half lengthwise, then cut each half into wedges.
- Prepare Oil Mixture: In a small bowl, combine olive oil, chopped fresh thyme (if using), sea salt, and ground pepper. Brush this mixture evenly over the sweet potato wedges.
- Preheat and Prepare Grill: Heat your grill to medium-high heat and lightly oil the grill rack to prevent sticking.
- Grill Sweet Potatoes: Place the brushed sweet potato wedges on the grill. Cook until grill marks appear and the potatoes are cooked through, about 7 to 8 minutes per side, flipping once halfway through.
- Make Garlic Aioli: In a small bowl, mix together Greek yogurt, mayonnaise, lemon juice, minced garlic, and salt and pepper to taste until smooth and creamy.
- Serve: Arrange grilled sweet potato wedges on a serving platter, garnish with fresh parsley if desired, and serve with the garlic aioli dipping sauce.
Notes
- To check doneness, pierce sweet potatoes with a fork; they should be tender but not falling apart.
- Fresh thyme adds great flavor, but you can substitute with rosemary or omit for a milder taste.
- You can substitute the garlic aioli with ketchup or mustard if preferred.
- Lightly oiling the grill helps prevent sticking and achieves nice grill marks.
- Leftover grilled sweet potatoes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (1 large sweet potato with sauce)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg
