Hands down, sweet potatoes are my favorite thing to grill. They’re easy and colorful and substantial enough to build a meal around. You can pair them with something green and, depending on how hungry everyone is, a grilled protein. I like to serve them with a simple vegan mayo and dijon mustard dipping sauce.
2-3 sweet potatoes, washed and sliced lengthwise in half-inch thick pieces
olive oil to coat
heavy pinch of ground cumin
kosher salt and fresh ground pepper to taste
Dipping Sauce (optional)
½ cup mayonnaise, regular or vegan
3 tsp french or grainy mustard
small dash of fresh lemon (optional)
1-2 tsp fresh herb such as thyme or sage, minced (optional)
Give the sweet potatoes a good scrub and cut off any brown spots.
Slice lengthwise into ½” thick slices. To get all your slices uniform, it helps to cut the whole potato in half, lengthwise first, and then assess how many slices you can get from each half.
Toss in enough olive oil to coat. Add a heavy pinch of cumin and kosher salt and fresh ground pepper to taste.
Lay the sweet potato slices on the grates. Cover and grill for 3-5 minutes on each side. They’re done when they’re tender and charred to your liking.