Description
This Grilled Sweet Potatoes recipe offers a delicious and healthy way to enjoy tender, smoky sweet potatoes paired with a creamy garlic aioli dipping sauce. Perfect as a side dish or snack, the sweet potatoes are parboiled, seasoned with olive oil and herbs, then grilled to perfection with beautiful grill marks.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, scrubbed well
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped (optional)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- Fresh parsley, for garnish (optional)
Garlic Aioli Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from one lemon (2-3 tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Parboil the Potatoes: Place the sweet potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until slightly resistant when pierced with a sharp knife or fork, about 10 minutes depending on the size of the potatoes. Drain well and allow to cool.
- Slice the Potatoes: Once cool enough to handle, slice the potatoes in half lengthwise, then further cut into wedges.
- Season the Potatoes: In a small bowl, combine olive oil, fresh thyme if using, sea salt, and ground pepper. Brush this mixture evenly over the sweet potato wedges.
- Grill the Potatoes: Preheat the grill to medium-high heat and lightly oil the grill rack. Place the seasoned sweet potato wedges on the grill and cook until grill marks appear and the potatoes are tender throughout, about 7 to 8 minutes, flipping them once halfway through cooking.
- Prepare Garlic Aioli Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, lemon juice, minced garlic, and salt and pepper to taste until well combined.
- Serve: Arrange the grilled sweet potato wedges on a serving platter, garnish with fresh parsley if desired, and serve alongside the garlic aioli dipping sauce.
Notes
- Use firm, medium to large sweet potatoes for even cooking and ease of slicing.
- Parboiling the potatoes before grilling ensures they cook through without burning on the grill.
- Fresh thyme adds a nice herbal note but can be omitted or replaced with rosemary or oregano.
- For a dairy-free aioli, substitute Greek yogurt with an equal amount of vegan yogurt or additional mayonnaise.
- Brush the grill grates with oil to prevent the sweet potatoes from sticking.
- Leftovers can be reheated in a skillet or oven to restore the grilled texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
