Flaunting a collision of flavours, these smoky, slightly charred, Grilled Sweet Potatoes with Zhoug Sauce make an easy and lovely side dish that everyone will love.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 4to 6
Ingredients
2poundssweet potatoesabout 3 large, scrubbed and dried
If serving with Zhoug sauce, make it now and refrigerate until ready to use.
Heat an outdoor grill to medium-high. Cut the sweet potatoes on a slight diagonal into 1/4-inch thick rounds. Place in a large bowl and add the oil, salt, and pepper. Toss to combine.
Oil the grill grates, if necessary. Using tongs, place the sweet potato slices in a single layer directly on the grill. Close the lid and cook for 5 minutes, or until some grill marks appear. Flip the sweet potatoes, close the lid, and cook for about 4 minutes. Lower the heat to the lowest setting and cook until potatoes are tender when poked with a fork, about 4 to 5 minutes longer. You may need to flip them one more time if they are charring too much on one side.
Transfer the sweet potatoes to a serving platter, and serve topped with the zhoug sauce, crumbled feta, and lime wedges, if using.
Notes
Storage & Reheating:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on a hot skillet, or grill, for a few minutes a side.