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Grilled Sweet Potatoes with Cilantro-Lime Yogurt Sauce on a black slate plate.

Grilled Sweet Potatoes with Cilantro-Lime Yogurt Sauce

Chef Jenn
Grilled sweet potatoes done right start with a quick parboil, then hit a 400°F grill for caramelized edges and a fully cooked interior. The cilantro-lime yogurt sauce comes together in three minutes and makes the whole plate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 470 kcal

Ingredients
  

For the sweet potatoes

  • 2 pounds sweet potatoes
  • ¼ cup olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked hot paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

For the Yogurt

  • ¼ cup Greek yogurt
  • ¼ cup mayo
  • 2 tablespoons cilantro
  • 1 tablespoon lime
  • salt and pepper to taste
  • 1 cup garlic

Instructions
 

  • Bring a large pot of salted water to a boil. Add the sweet potatoes whole and cook until a knife meets resistance — just barely tender, not cooked through, about 12–15 minutes depending on size.
  • Remove from water and let cool enough to handle. Peel and slice into ½-inch rounds.
  • Stir together the Greek yogurt, mayo, cilantro, lime juice, and garlic. Season with salt and pepper. Refrigerate until ready to serve.
  • Preheat grill to medium-high (around 400°F).
  • Mix olive oil, chili powder, smoked paprika, salt, and pepper. Brush evenly over both sides of all potato slices.
  • Grill sweet potato slices for 6 minutes per side, without moving them. Look for clear grill marks and caramelization at the edges.
  • Remove from the grill and arrange on a platter. Serve with cilantro-lime yogurt sauce drizzled over the top or on the side for dipping.

Notes

Recipe Card Tips

  • Don’t skip the parboil — or cut it short. If the potato slices are still very firm going onto the grill, they won’t finish in 12 minutes at medium-high. The goal at the parboil stage is just-barely-fork-tender, with some resistance.
  • Keep slice thickness consistent. Thicker than ½ inch means the interior may still be firm when the outside has taken on good color. Thinner than ⅓ inch, and they can fall apart on the grates.
  • If the grill runs hot and your slices are getting dark too fast, move them to the cooler side and close the lid for the remaining time.
  • Make the yogurt sauce before you light the grill. It improves after 20–30 minutes in the fridge and it’s one less thing to do while the potatoes are cooking.

Nutrition

Serving: 1.5cupsCalories: 470kcalCarbohydrates: 58gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 7mgSodium: 378mgPotassium: 937mgFiber: 8gSugar: 10gVitamin A: 32413IUVitamin C: 17mgCalcium: 148mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword BBQ sweet potatoes, grilled sweet potato recipe, grilled sweet potatoes, sweet potatoes on the grill
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