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Note: I find the combination of the coarse salt and the oil helps the skin get a little crispy when it is done grilling. Step Three: Wrap the sweet potato up and seal the aluminum foil tight. Step Four: Place the wrapped sweet potato on a heated grill set to 350ยฐF (or a medium-high heat setting).
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Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Heat a pot of boiling water. Cut the potatoes into wedges about 3/4" thick. Boil until they can just be pierced with a paring knife but still feel firm and hold their shape, about 5 minutes. Place them in a strainer and wait until the steam stops.
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Wash the potatoes, dry them, prick them all over with a fork, and set them on a microwave-safe plate. Put the plate in the microwave and zap 'em for five minutes, then gently pierce one with a.
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Place the sweet potatoes in a large pot, fill with water, and bring to a boil. Boil for 8 to 15 minutes, or until the potatoes are just fork-tender, but still firm. The exact timing will depend on the size of your potatoes. Let cool and slice horizontally into ยผ-inch rounds. Preheat a grill to medium-high heat.
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Bake the foil-wrapped sweet potatoes on the grill for 45-60 minutes, flipping them every 15 minutes and moving them around, if one side of your grill is hotter than the other. If your sweet potatoes are really big, they may need longer. They are done when you poke them with a fork and it goes in really easily.
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Prep Grill - Preheat gas grill to high. Prep Sweet Potatoes - Wash the sweet potatoes, peel if desired and slice into half inch rounds. Mix - Place sliced sweet potatoes into a bowl and add the remaining ingredients; olive oil, pepper, garlic salt and smoked paprika. Toss to combine.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Divide sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper.
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Preparation: Preheat grill to 375 degrees Fahrenheit using two-zone or direct/indirect cooking method. Season: Puncture sweet potatoes with a fork all around the potato. Place on a large sheet tray to season. Coat potatoes with olive oil and the dry rub. Grill: Place sweet potatoes on indirect side of grill.
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Meanwhile, rinse and scrub the sweet potatoes under cool water and pat dry. Place the potatoes directly on the grill grates โ towards the back of the grill if you're grilling other foods. Cover and grill, flipping halfway through, until they can be easily pierced with a knife and the skin in crisp, 35 to 40 minutes total.
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Wash and peel the potatoes, cut in half lengthwise, and then into slices. Divide the sweet potato slices onto 2 pieces of aluminum foil. Drizzle with olive oil and add the rosemary, onion powder, salt & pepper. Mix them up a bit to evenly distribute the spices. Grill for 30 minutes, flipping them over halfway through.
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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).
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When it comes to grilling whole sweet potatoes, there are a few different techniques you can use: Direct grilling: Place the sweet potatoes directly over the heat source and grill for 30-45 minutes, turning occasionally, until they are tender and the skin is slightly charred.
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Using tongs, place potatos on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes. Using tongs, remove from heat and remove aluminum foil.
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Spray the foil with cooking spray, then sprinkle the salt and pepper evenly over the foil. Lay the sweet potato slices in a single layer on the greased and salted foil. Leave approximately 1" of space around the border of the foil on all sides. Spray the slices with more oil and sprinkle with more salt and pepper.
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Then, lower the heat, add the potatoes, and let the potatoes cook there for about 12 minutes. This cooks them part of the way and gives you less work later on. To cook them entirely in water, you can leave them in there for 15-20 minutes. If you have parboiled your sweet potatoes, it should just take a few minutes on the grill to finish them up.
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Instructions. Preheat a gas grill over medium high heat (approximately 400 degrees F). Rub the grill grates with oil to keep the potatoes from sticking to the grates. Place the sliced sweet potatoes in a large mixing bowl. Drizzle the oil on top and season them with the garlic salt and pepper.
