Spicy Grilled Sweet Potatoes
These are super easy and a great side when grilling. Oh and did I mention that they are fantastic?! Yum
These are super easy and a great side when grilling. Oh and did I mention that they are fantastic?! Yum
- Carbohydrate 23.4940006249845 g
- Cholesterol 0 mg
- Fat 1.2499762499978 g
- Fiber 3.65646875141868 g
- Protein 1.986913749991 g
- Saturated Fat 0.185862812499941 g
- Serving Size 1 1 Serving (115g)
- Sodium 63.0152499998056 mg
- Sugar 19.8375318735658 g
- Trans Fat 0.072333624999193 g
- Calories 111 calories
Step-by-step
- Preheat gas grill to medium heat or preheat grill pan.
- Combine the first 4 ingredients in a small bowl, reserve for use after potatoes are cooked.
- Combine oil and sweet potatoes in a medium bowl; toss to coat. (If preparing in advance, put coated sweet potatoes in a container/bag and put in the refrigerator. If possible, take this out of the refrigerator 30 minutes prior to cooking time to bring to room temp.)
- Coat cooking surface with cooking spray. Add potatoes, and grill/cook for 10 minutes (if at room temp and a little longer if directly from the refrigerator), turning occasionally.
- Place potatoes in a large bowl; sprinkle with cumin mixture and cilantro. Toss gently.
Ground cumin anchors the spice blend here, bringing an earthy warmth that balances the natural sugars of the root vegetable. When applied after cooking, the spices retain their aromatic potency instead of scorching over direct flames. Slicing the tubers uniformly to a quarter-inch thickness ensures even heat penetration across every piece within the ten-minute cooking window. Direct contact with medium heat creates savory surface charring while leaving the interiors tender and dense. Achieving this texture requires coating the surfaces lightly with olive oil to facilitate heat transfer without causing flare-ups on the grates. These tubers pair exceptionally well with charred black bean burgers, grilled portobello mushroom caps, or smoky citrus-marinated tofu steaks. The starch content holds up reliably when prepared ahead, though raw coated slices left in the refrigerator should temper for thirty minutes before hitting the hot surface. While freezing is not recommended due to cellular breakdown upon thawing, cooked leftovers keep sealed for up to three days and reheat effectively in a hot skillet to restore exterior crispness.
