Smokey Sweet Potato Rounds on the Grill

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

Smokey 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 Rounds

Spicy Roasted Tomato Aioli


Grilled Sweet Potato Rounds

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, potatoes, grilling, summertime recipes, side dishes