Grilled Sweet Potatoes Recipes

Steps:

• Blanch sweet potatoes in boiling water for 2 minutes, then drain and cool with cold water.
• Mix marinade ingredients in a ziplock bag or bowl, then add sweet potatoes and marinade for at least 15 minutes.
• Preheat grill to 450°F.
• Remove sweet potatoes from the marinade, shaking off excess marinade, and place them on the grill. Cook until golden brown, about 3-4 minutes per side.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Steps:

• Cut two pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil.
• Spread cut side with butter.
• Sprinkle with salt and pepper.
• Fold foil over potatoes and seal tightly.
• Grill covered, over medium hot heat for 50 minutes, or until tender, turning once.
• To serve, fluff potatoes with a fork and drizzle with honey.

Steps:

• Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds.
• Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter.
• Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Steps:

• Cut two pieces of heavy-duty foil (about 18 in. x 12 in.); place a potato half on each. Spread cut side with butter. Sprinkle with garlic salt and pepper. Top each potato with another half. Fold foil over potatoes and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until tender, turning once. To serve, fluff potatoes with a fork and drizzle with honey.