Simple Grilled Sweet Potatoes with Smoked Paprika
Summer is finally here. It is too hot to turn on your oven today. These grilled sweet potatoes are the perfect solution for your next meal.
They are smoky, sweet, and incredibly tender. You will love how they caramelize over the open flame. This recipe delivers a fresh and healthy side dish in minutes.
Why This Recipe Is a Winner
These are a winner for your next summer BBQ. They take only 25 minutes from start to finish. You only need five simple pantry ingredients to start.
They are a budget-friendly option for large crowds. Even picky eaters love the natural sweetness of the potatoes. This dish is perfect for busy summer weeknights when time is short.
Simple Method
Making these is very straightforward for any home cook. You just slice, toss, and grill until tender. There is no need to boil the potatoes first.
Even if you are new to grilling, you can do this. The high heat does all the hard work for you. You will achieve perfect grill marks every single time.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. Fresh produce makes all the difference here.
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
Step-by-Step
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a large mixing bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Clean and oil the grill grates to prevent sticking.
- Place the sweet potato rounds directly onto the grill grates in a single layer.
- Grill for 5 to 7 minutes per side, turning once, until charred grill marks appear and the interior is fork-tender.
- Remove from the grill and serve immediately.
Best Ways to Enjoy It
Serve these while they are still warm and fragrant. They look beautiful arranged on a large wooden platter. Pair them with your favorite veggie burger or grilled corn.
They also taste wonderful alongside a fresh garden salad. Add a dollop of Greek yogurt for a creamy finish. Set the table outside and enjoy the summer evening.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. To reheat, use a toaster oven or a skillet. This keeps the edges nice and crisp for later. Avoid the microwave to maintain the best texture.
Tips for Best Results
- Oil your grill grates well to prevent any sticking.
- Slice your rounds to a consistent thickness for even cooking.
- Don’t skip the smoked paprika for that deep, earthy flavor.
- Use a wide spatula to flip the slices carefully.
- For a summer potluck, double the batch for your guests.
- Add a squeeze of fresh lime right before serving.
Ways to Switch It Up
- Swap smoked paprika for chili powder for extra heat.
- Drizzle with maple syrup for a sweeter finish.
- Use coconut oil instead of olive oil for tropical flair.
- Sprinkle with fresh cilantro or parsley after grilling.
Common Questions
Do I need to peel the potatoes?
You can leave the skins on for extra nutrients. Just make sure to scrub them very well first. The skin becomes deliciously crisp on the grill.
Can I make these ahead of time?
You can slice and season them a few hours early. Keep them covered in the fridge until you grill. They are best served fresh and hot from the grates.
I hope these grilled sweet potatoes become a staple at your next picnic. They bring so much flavor with so little effort. Enjoy the sunshine and every smoky bite.
— Clara
Ingredients
Method
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a large mixing bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Clean and oil the grill grates to prevent sticking.
- Place the sweet potato rounds directly onto the grill grates in a single layer.
- Grill for 5 to 7 minutes per side, turning once, until charred grill marks appear and the interior is fork-tender.
- Remove from the grill and serve immediately.
