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Grilled Sweet Potato Wedges on a plate with sauce and garnished with mint.
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Grilled Sweet Potatoes Recipe: Wedges or Slices

Easy and satisfying, these Shawarma spiced Grilled Sweet Potatoes are sweet with a spicy edge. They're easy to pull together, and make ahead ready! This recipe includes your choice of three dipping sauces to complement their sweet and spicy flavor profile. Delicious with all the grilling things! This recipe is vegetarian, and easily vegan.
Half the recipe for four servings if desired. Two medium sweet potatoes serve four as a side.
Course Side Dish, Snack
Cuisine American
Keyword Grilled Sweet Potato Slices, Grilled Sweet Potato Wedges, Grilled Sweet Potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Servings
Calories 154kcal
Author Traci York

Ingredients

  • 4 Sweet Potatoes unpeeled, about 3/4 lb to 1 lb each (340g-450g ea)

For the Marinade:

  • 3 Tbs Extra Virgin Olive Oil or Canola Oil
  • 2 Tbs Shawarma Spice Blend ground, I use World Spice Merchants
  • 2 tsp Lemon Juice
  • 1/8 tsp Fine Sea Salt

Honey Tahini Dip (yields 1 C/270g) (optional)

  • 1/2 C (125g) Tahini I like Once Again
  • 1/3 C (78g) Cold Water + more for thinning
  • 1 1/4 Tbs Honey
  • 1 Tbs Lemon Juice
  • 2 tsp Dijon Mustard
  • 1/8 tsp Fine Sea Salt

Herby Yogurt Dip (yields 3/4 C/205g) (optional)

  • 2 Tbs Tahini
  • 2/3 C (160g) Greek Whole Milk Yogurt
  • 1 1/2 Tbs Lemon Juice
  • 2 tsp Minced Garlic about two cloves
  • 1/4 tsp each: Fine Sea Salt and Ground Black Pepper
  • 6 tsp cilantro, parsley, mint, and/or dill use any combination of two or more, chopped fine (note dill and mint are assertive)

Instructions

For the Sweet Potatoes:

  • In a large, 7 quart boiling pot or Dutch oven fill water to half way. Transfer the sweet potatoes (skin on) to the pot and bring to a boil. Once boiling, set a timer for 15 minutes.
    After 15 minutes, check to see if the potatoes are fork tender (soft enough that you can stick a fork in with little effort). If not give em' a few more minutes. Larger potatoes can take up to 25 minutes. This will par-cook the potatoes. They'll finish cooking on the grill.
    Drain the potatoes and allow them to cool until they can be safely handled.
  • Clean and oil your grill (I use canola oil). Preheat your grill to the highest setting.
  • Slice the sweet potatoes into 1/2" thick rounds and/or 1/2" wedges (1.3cm). To cut the wedges, slice the sweet potato in half, length wise, then slice each half into three wedges (four for larger sweet potatoes).
  • While the grill is heating, brush/paint both sides of the sweet potatoes with the spice marinade (see below). It can go on thick!
    Transfer the sweet potatoes to the preheated grill. Reduce the heat to medium to medium high. Cover the grill and grill each side for about 4-6 minutes or until there's some grill marks, charring and caramelization. Use a metal spatula to flip/turn the potatoes.
  • Transfer the sweet potatoes to a warm oven if holding warm. Share warm, but these grilled sweet potatoes are fabulous chilled too!

For the Spice Marinade:

  • In a small bowl, whisk the olive oil, Shawarma spice blend, lemon juice and sea salt. Set aside until ready to use brush/paint on to the sweet potatoes.

For the Dips:

  • For both dips the process is the same. Add all the ingredients to a food processor and process until smooth and creamy. About 1 minute each. Scrape down the bowl a few times and reprocess as needed. Taste for salt.
    Store in the refrigerator until ready to share. *Depending on how thick or thin your tahini is, you may need to drizzle in a bit more water into the Honey Tahini Sauce. It will thicken in the fridge so give it a good stir and/or a drizzle of water before sharing. Make up to three days in advance.
    Or give my Greek Yogurt Ranch a try! It's cooking and so satisfying with these creamy potatoes.

For Storage:

  • Refrigerator: Store grilled sweet potatoes in a covered container for up to four days.
    Freezer: Freeze slices and wedges on a parchment lined sheet pan. Once frozen, transfer the sweet potatoes to a lidded container and freeze for up to two weeks.

To Reheat:

  • Grilled sweet potatoes can go from refrigerator or freezer to a 350F oven for about 10-15 minutes.

Notes

*Note nutrition below is for the Grilled Sweet Potatoes Only.
Grilled Sweet Potatoes Recipe adapted from Bobby Flay at The Food Network. 

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 429mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16094IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg