Unflattering Confession of the Day, Part 1: I am the girl who never orders her own plate of fries but will steal a few of yours. My exception is Grilled Sweet Potato Fries, which leads me to Unflattering Confession of the Day, Part 2…
I want the extra-large Grilled Sweet Potato Fries order. And I don’t want to share.
I know it’s hypocritical. I’m THAT girl at dinner who will happily mooch your fries (I promise I only want a few!), but when a healthy version of sweet potato fries is on the table, I can’t help but want every last delicious wedge all to myself.
Fortunately, with this easy method to make Grilled Sweet Potato Fries at home, everyone can munch barbecued sweet potato slices to his or her heart’s content.
About These Grilled Sweet Potato Fries
I’ve set a goal this summer to grill more often and to increase my grilling prowess while I do it. Although I could probably subsist on Grilled Chicken Fajitas and Grilled Pesto Chicken Skewers for the next three months and be a happy girl, for the sake of balance and variety, I wanted to learn to grill more vegetables too (like these Grilled Brussels Sprouts and Grilled Potatoes).
I played around with a few different ways to make sweet potato fries on the grill (and with Air Fryer Sweet Potato Fries too), and the method for grilling sweet potato slices I’m sharing today (loosely adapted from Bobby Flay) was by far the most effective.
You begin by boiling the sweet potatoes whole on the stove until tender, then slice them into wedges, toss them with the spices, and grill. The pre-boil does add a bit of extra time, but the resulting creamy interior and crisp exterior is absolutely worth it.
If you need to speed the process along, you can boil the sweet potatoes a day in advance, then store them whole in the refrigerator until you are ready to fire up the grill.
Once you have your sweet potatoes ready for the barbecue, you can toss them in any blend of spices you like. My go-to for sweet potatoes is a sweet, smoky combo of brown sugar or maple syrup and chipotle chile pepper. The pairing is magnificent, and years and years after adding it to sweet potato dishes, I have yet to tire of it.
I wrote this recipe for four sweet potatoes, enough to serve four to six average sweet potato fry lovers. You can easily adjust the quantities up or down depending upon the size of your party, its relative sweet potato fry obsession, and, of course, how willing you are to share.
More Delicious Sweet Potato Recipes
- Sweet Potato Wedges
- Sweet Potato Hash Browns
- Sweet Potato Bites with Avocado and Bacon
- Sweet Potato Sausage Skewers
Recommended Tools to Make This Recipe
- Grill tongs
- All-purpose baking sheet (I use this to carry the veggies to the grill, then serve them from it directly)
Grilled Sweet Potato Fries
- 4 large sweet potatoes scrubbed with skin on
- 2 tablespoons kosher salt plus 1 teaspoon, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar light or dark
- 1 teaspoon ground chipotle chile pepper NOT cayenne pepper. If using cayenne, reduce to 1/4 teaspoon
- Chopped fresh cilantro optional for serving
- Place the whole potatoes in a large pot of cold water. Add 2 tablespoons salt, then bring to a gentle boil. Let boil until the potatoes are tender, but still quite firm, about 10 to 15 minutes. You should be able to pierce them with a fork somewhat easily, but the potatoes should still be too firm too eat. Drain and let cool slightly. Heat the grill to medium (about 400 degrees F).
- Slice each potato in half lengthwise, then slice each half into 4 to 6 wedges, depending on the size. Each wedge should be about 1/3 inch thick. As you slice the potatoes, peel off their skins (they should come off easily). Place the wedges in a bowl, then drizzle with olive oil. Sprinkle with brown sugar, chipotle chile pepper, and the remaining 1 teaspoon salt. Toss to coat.
- Grill the sweet potato fries on each side until they’re lightly golden brown, have some grill marks (depending upon your preference) and are tender, about 6 minutes total. Remove to a serving platter. Enjoy hot, sprinkled with cilantro as desired.
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