Smoky Sweet Potatoes on the Grill

Grilled sweet potato rounds sit on a white platter with a bowl of dipping sauce next to them.

Smoky sweet potato rings that are charred to perfection on the grill become the ultimate summertime side dish. Dusted with a simple coating of smoked paprika, cumin, salt, and pepper heightens the sweetness of the potato and makes for a flavorsome orange spud. The highlight for this dish is found in the aioli dipping sauce.



Grilled Sweet Potato Slices

Spicy Roasted Tomato Aioli


Grilled Sweet Potatoes

Spicy Roasted Tomato Aioli

  • Preheat oven to 350 degrees F.
  • Arrange 2 large Roma tomato, cut in half lengthwise on a shallow pan cut side up. Cut one medium red onion into 2-inch chunks and add them to the pan along with 6 garlic cloves with skins still on.
  • Drizzle with 1 tablespoon olive oil over the vegetables and sprinkle generously with salt and freshly ground pepper. Add 4 sprigs of thyme over the top of the vegetables.
  • Cook in the oven for 1 hour or until tomato skins are wrinkled and the vegetables are soft. Let cool.
  • Squeeze the soft garlic out of its skin.
  • In a food processor, blend the roasted vegetables, 1 1/2 tablespoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon chipotle chili powder, 3/4 cup mayonnaise, 1 finely chopped chipotle chili pepper in adobo sauce, 4 – 5 dashes hot pepper sauce and a splash of white wine vinegar.
  • Process the mixture until smooth scraping the sides in between pulses.
  • Season with salt and freshly ground pepper to taste
  • Cover and refrigerate at least 30 minutes or overnight for all the flavors to meld together.




Keywords: Sweet Potatoes on the Grill, Spicy Grilled Sweet Potatoes, Grilled Sweet Potatoes with Aioli Sauce