Recipe Background
Grilled Sweet Potatoes offer a delicious, savory twist perfect for casual outdoor gatherings.
Sweet potatoes aren't just for fancy holiday dinners! No sir-ee! These Grilled Sweet Potatoes prove that they can dress things down and join you at your next casual picnic or fun-filled pool party! Sweet, savory, and soft, these special spuds are grilled to perfection and taste quite delicious alongside a juicy burger, some fried chicken, or even a rosy steak (if you want to keep things feelin' at least a little bougie). So, grab your flip flops, put away the fancy china, and get ready to relax. Grilled Sweet Potatoes are ready for some tasty, informal enjoyment!
Ingredients
- 1 1/2 pounds sweet potatoes peeled and cut into 2-inch chunks
- 1/3 cup olive oil
- 1/3 cup sherry vinegar
- 3 scallions roughly chopped
- 2 cloves garlic
- 1 small bunch cilantro leaves and stems roughly chopped
- kosher salt to taste
- ground black pepper to taste
Directions
- Place two baking sheets on top of each other and cover them with two 22-inch-long pieces of heavy-duty foil. Set aside two more 22-inch-long pieces of heavy-duty foil.
- Preheat the grill for indirect heat. For gas grills, turn all the burners to medium-high heat. After 15 minutes, turn off the middle burner. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side of the grill to avoid flare-ups. Replenish the charcoal as needed.
- Place the potato chunks in a large bowl.
- Add the olive oil, the vinegar, the scallions, the garlic, the cilantro, the salt, and the pepper to a blender and blend until it is smooth.
- Reserve 1/3 cup of the sauce and pour the rest over the potato chunks and toss to coat.
- Add 1/2 of the potato chunks to the center of the prepared baking sheets and fold the foil over them to tightly seal.
- Place the remaining pieces of foil on the baking sheet, adding the remaining potato chunks into the middle, and folding the foil over to tightly seal.
- Place the foil packs on the direct-heat side of the grill and cook for 10 minutes, keeping the foil closed.
- Carefully transfer the foil packs to the indirect-heat side of the grill and cook, turning the packs occasionally, until the potato chunks are easily pierced with a fork, about 25-30 minutes.
- Transfer the potato chunks to a platter and serve with the remaining sauce.
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