HOW TO COOK A SWEET POTATO ON THE GRILL RECIPES

Name: Grilled Sweet Potatoes
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb. sweet potatoes (about 6 medium), cut into 3/4"-thick wedges; 1/4 c. canola or vegetable oil; 1 tsp. smoked paprika; 1 tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1/2 c. mayonnaise; 2 tbsp. pesto; 1 tbsp. lemon juice

BEST GRILLED SWEET POTATOES - HOW TO GRILL SWEET POTATOES

Best Grilled Sweet Potatoes - How to Grill Sweet Potatoes image

These Grilled Sweet Potatoes with a pesto mayo dipping sauce from Delish.com are unbelievably addictive.

Provided by DELISH.COM

Categories gluten-free low sugar nut-free vegetarian feed a crowd Fourth of July Summer grilled side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 9

Ingredients

2 lb. sweet potatoes (about 6 medium), cut into 3/4"-thick wedges
1/4 c. canola or vegetable oil
1 tsp. smoked paprika
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1/2 c. mayonnaise
2 tbsp. pesto
1 tbsp. lemon juice

Steps:

Heat grill to high heat. Toss sweet potatoes, oil, smoked paprika, and cumin in a large bowl and season with salt and pepper. Grill sweet potatoes, turning occasionally, until you can easily insert a fork into the center of a wedge, 12 to 16 minutes. Meanwhile, stir together mayonnaise, pesto, and lemon juice in a small bowl and season with salt and pepper. Serve sweet potatoes with pesto mayo.

GRILLED SWEET POTATO WEDGES RECIPE | BOBBY FLAY | FOOD NETWORK

Grilled Sweet Potato Wedges Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories side-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

3 sweet potatoes, cooked through, cut into wedges
Canola oil, for brushing
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
1/4 cup maple syrup
2 to 3 tablespoons Dijon mustard

Steps:

Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

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