These grilled sweet potatoes are beautifully charred and caramelized on the outside and tender on the inside. Just a sprinkling of salt and pepper gives this standout vegetable a chance to show off its natural sweet flavors!
For serving (optional): Freshly chopped parsley or cilantro, garlic aioli or cilantro lime crema
Clean your grill and preheat to 350°F. Slice sweet potatoes in 1/4-inch rounds or lengthwise 1/2-inch thick.
Place the potatoes in a bowl. Add the olive oil, salt and pepper. Toss until combined.
Place the potatoes on the grill grates using tongs. Close the grill lid and cook 5 minutes. Flip and cook an additional 3 to 5 minutes, or until they have grill marks and are slightly browned on the edges.
Transfer to a serving platter and serve while warm. Salt and pepper to taste. Add fresh herbs if desired.
Storage: Store leftovers in a covered container for up to 3 days. Reheating: You can reheat in the microwave, however these taste best reheated on the grill, in an airfryer or the oven. Simply cook at 300°F for 5 minutes or until warm.Dipping sauce: These taste delicious dipping in a garlic aioli.Garlic aioli: Whisk together 1/3 cup mayo, 2 cloves minced garlic, 2 teaspoons lemon juice and 2 teaspoons olive oil. Salt and pepper to taste.