Grill-Roasted Sweet Potatoes
In this simple recipe—the perfect side when you’re already cooking outdoors and don’t want to turn on your oven—the fire adds a pleasantly smoky flavor to crisp-tender grilled sweet potatoes. We like using purple-skinned Japanese sweet potatoes, both for their pretty color and dense, slightly nutty-tasting flesh, but any sort of sweet potato would work.
Ingredients:
- 2 large sweet potatoes, cut into wedges 3/4 inch (2 cm) thick
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 green onions, white and light green portions, thinly sliced
Directions:
Prepare a grill for indirect grilling over medium-high heat. Place a stainless-steel outdoor roaster or large perforated grill pan on the grill, cover the grill and preheat for about 10 minutes.
In a large bowl, toss the sweet potatoes with the olive oil. Transfer the sweet potatoes to the preheated roaster and spread in an even layer. Season generously with salt and pepper.
Close the grill and cook, turning the potatoes once or twice, until the potatoes are crispy on the outside and tender throughout, 20 to 25 minutes. Garnish with the green onions and serve immediately. Serves 4.
Williams Sonoma Test Kitchen