3 Ways to Grill Sweet Potatoes - wikiHow

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26-11-2022, 19:00
Sweet potatoes are a tasty and healthy root vegetable that many people often eat around the holidays. But there are many ways to cook and prepare sweet potatoes that are great for any time of year, including grilling them. On the grill, you can roast sweet potato wedges, bake sweet potato halves, or even grill up a sweet potato casserole with butter and brown sugar. No matter how you cook them, grilled sweet potatoes are great as a side dish, at a picnic or barbecue, or even on their own as a delicious snack.

Making Grilled Sweet Potato Wedges

  1. Preheat the grill. Turn on or light the grill and leave it to preheat to medium, which is about 350 °F (177 °C). You can cook the sweet potatoes on any type of grill you like, including:
    • Gas
    • Wood
    • Charcoal
    • Electric
  2. Wash the sweet potatoes. Rinse the sweet potatoes under running water. As you rinse them, use a vegetable brush or clean cloth to scrub the skin and remove dirt. Pat the sweet potatoes dry with a clean towel and place them on a cutting board.
    • Sweet potato skins are thin and packed with nutrients, so there's no need to peel them before grilling.
  3. Cut the sweet potatoes into wedges. Hold a sweet potato steady with one hand and use a sharp knife to carefully cut it in half lengthwise. Place the halves cut-side down on the cutting board. Cut each half lengthwise into quarters, and each quarter into eighths. Each sweet potato will give you 8 wedges.
    • You can also slice the sweet potato widthwise into quarter-inch (6-mm) medallions instead of wedges if you like.
  4. Make the dressing. In a small bowl, combine the oil, salt, lime zest, and cayenne pepper. Whisk the ingredients together to combine them into a dressing to season the sweet potato wedges. Add black pepper, to taste, and whisk to incorporate the new addition.
    • The lime zest will help to balance the sweetness of the sweet potatoes. You can substitute lemon zest for the lime zest, or add a tablespoon (15 ml) of lemon or lime juice to the dressing for even more of a citrus taste.
  5. Toss the wedges with the dressing. Drizzle the dressing over the sweet potatoes. Use a spoon to mix the sweet potatoes around in the bowl and coat them evenly with the dressing. You can season the sweet potatoes with a teaspoon (2 g) of any other herbs or spices you like, including:
    • Cinnamon
    • Ginger
    • Paprika
    • Chili powder
    • Rosemary
    • Thyme
    • Chipotle powder
  6. Arrange the wedges on the hot grill. Use a pair of metal or heat-proof tongs to transfer the wedges to the grill. Arrange them diagonally on the rack in a single layer so you get the classic grill marks.
  7. Cover and grill the wedges for 40 minutes. Place a heat-proof metal lid or bowl over the wedges to keep in the heat and help them cook faster. Flip the wedges twice as they cook. Continue cooking until the sweet potatoes are tender, can be pierced easily with a fork, and are golden browned.
  8. Garnish with cilantro and serve. Remove the wedges from the grill with a metal spatula or tongs. Arrange the wedges on a serving platter and finish them with the cilantro and extra salt and pepper, to taste. Serve the wedges with your favorite dipping sauces, such as ketchup, salsa, or chipotle mayonnaise.
    • You can use fresh parsley in place of the cilantro.

Making Baked Sweet Potato on the Grill

  1. Preheat the grill. Light up or turn on your grill to medium-high heat. Leave it to heat up to 375 °F (191 °C). You can use a wood, charcoal, electric, or gas grill to cook the sweet potatoes.
  2. Cut the sweet potato in half. Transfer the washed sweet potato to a cutting board. Hold the sweet potato steady with one hand, and with the other hand use a sharp knife to slice the sweet potato in half lengthwise.
  3. Butter and season the sweet potato. Use a butter knife to spread ½ tablespoon (7 g) of butter onto the cut side of each sweet potato half. Sprinkle each half with salt and pepper, to taste.
    • You can also season the sweet potatoes with any herbs or seasonings you like, including cinnamon, nutmeg, cayenne, or even rosemary.
    • You can also replace the butter with margarine or your favorite oil.
  4. Wrap each half in foil. Cut two pieces of heavy duty foil that are each 12 by 18 inches (30 by 46 cm). Place one sweet potato half in the center of each foil sheet and wrap the foil tightly around the sweet potato.
  5. Grill the sweet potatoes for 50 minutes. Use tongs or a metal spatula to transfer the sweet potato halves to the grill. Cook the sweet potatoes for almost an hour, flipping them halfway through the cooking time. The sweet potatoes are done when they are soft to the touch and tender enough to be pierced with a fork.
  6. Serve hot with your favorite garnishes. Unwrap the foil from each sweet potato half, being careful not to burn your hands when the steam escapes. You can finish the sweet potato halves with a dollop of sour cream, a sprinkle of grated cheese, a drizzle of honey, or any herbs and spices you like.

Making Grilled Sweet Potato Casserole

  1. Cut the sweet potatoes into cubes. Transfer the washed sweet potatoes to a cutting board. Hold the sweet potato steady with one hand and use the other hand to cut the sweet potato into 1-inch (2.5-cm) cubes. Repeat with the second sweet potato. Transfer the cubes to a large bowl.
  2. Toss all the ingredients together. Pour the melted butter into the bowl with the sweet potatoes, and sprinkle in the sugar, cumin, cayenne, and salt and pepper. Toss everything together to evenly coat the sweet potatoes with the butter, sugar, and spices.
    • To change the dish somewhat, stem, seed, and cut a yellow or orange pepper into cubes. Add the pepper cubes to the bowl and toss them with the other ingredients.
    • You can use any sweetener you like in place of the brown sugar, including white sugar, honey, or maple syrup.
  3. Transfer the sweet potato to aluminum foil sheets. Cut two sheets of aluminum foil that are 12 by 18 inches (30 by 46 cm). Divide the sweet potato mixture evenly and transfer half to the center of each sheet. Fold the foil around the sweet potatoes to completely seal in the casserole.
  4. Grill the casserole for up to 30 minutes. Use a metal spatula or tongs to transfer the foil pouches to a grill that’s been preheated to 375 °F (191 °C). Cook the casserole pouches for 20 to 30 minutes, turning the pouches every 10 minutes. The casserole is done when the sweet potatoes are tender.
  5. Serve hot. Use the tongs to remove the pouches from the grill. Carefully open each pouch and transfer the sweet potatoes to a single serving bowl. Serve the sweet potato casserole on its own, as an accompaniment at a picnic or barbecue, or as a side with your favorite meals.


Grilled Sweet Potato Wedges

  • 3 sweet potatoes
  • ¼ cup (59 ml) canola oil
  • 1 tablespoon (19 g) salt
  • 2 teaspoons (4 g) lime zest
  • ¼ teaspoon (0.5 g) cayenne pepper
  • Freshly ground pepper, to taste
  • ¼ cup (6.25 g) fresh cilantro
Makes 4 servings

Baked Sweet Potato on the Grill

  • 1 large sweet potato, washed and scrubbed
  • 1 tablespoon (14 g) butter, softened
  • Salt, to taste
  • Freshly ground pepper, to taste
Makes 2 servings

Grilled Sweet Potato Casserole

  • 2 large sweet potatoes, washed and scrubbed
  • 2 tablespoons (28 g) butter, melted
  • 2 tablespoons (25 g) brown sugar
  • 1 teaspoon (2 g) ground cumin
  • ¼ teaspoon (0.5 g) cayenne pepper
  • Salt, to taste
  • Freshly ground pepper, to taste


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