Grilled Sweet Potato Fries
These Grilled Sweet Potato Fries are smoky, crispy, and packed with flavor! Perfect for summer barbecues or cozy dinners, they're easy to make and irresistible.
Equipment
- Grill
- Cutting Board
- Knife
- Large Bowl
- Grill basket
- Skewers
- Tongs
Ingredients
- 4 large sweet potatoes scrubbed and kept with the skin on
- 2 tablespoons kosher salt plus 1 teaspoon, divided, to enhance the flavor
- 2 tablespoons extra-virgin olive oil for a rich taste and to help the spices adhere
- 1 tablespoon brown sugar light or dark, to balance the spices with a hint of sweetness
- 1 teaspoon ground chipotle chile pepper for a smoky heat; avoid cayenne unless reducing the amount
- chopped fresh cilantro optional, for a fresh garnish that adds color and flavor
Instructions
- Start by washing the sweet potatoes thoroughly under running water. Using a vegetable scrubber can help remove any dirt. Once clean, slice them into even fry-shaped pieces, about ½ inch thick. Keeping the skin on adds texture and nutrients, so don’t peel them!
- In a large bowl, combine the sliced sweet potatoes with 2 tablespoons of kosher salt, 2 tablespoons of olive oil, 1 tablespoon of brown sugar, and 1 teaspoon of ground chipotle chile pepper. Toss everything together until the sweet potato fries are well-coated. This will ensure every fry is packed with flavor.
- Preheat your grill to medium-high heat. If using a gas grill, simply turn on the burners. For charcoal, light your coals and let them burn until they are covered in ash. A hot grill is essential for achieving that perfect char on your fries.
- If you have a grill basket, place the fries in it. If not, you can thread them onto skewers for easier handling. Grill the sweet potato fries for about 15-20 minutes, turning them halfway through. Look for nice grill marks and tenderness; they should be crispy on the outside and soft on the inside.
- Once the fries are done, remove them from the grill and let them cool for a minute. If desired, sprinkle with the additional teaspoon of kosher salt and garnish with chopped fresh cilantro for that extra pop of flavor. Serve immediately while they’re still warm, and watch them disappear!
Notes
- Cut the fries evenly to ensure they cook uniformly on the grill.
- Avoid overcrowding the grill to allow proper charring and crispiness.
- Use a grill basket or skewers to prevent fries from falling through the grates.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.
- Adjust the chipotle pepper amount to control the spice level to your taste.