Bobby Flay Grilled Sweet Potatoes Recipe

Picture this: you’re lounging in the backyard with friends, the grill sizzling nearby, and the sun setting just right. Let me tell you, these grilled sweet potato rounds with a hint of cumin, lime, and cilantro are about to steal the show at your next BBQ.

I adore imparting sweet potatoes with an array of bold flavors, and my grilled version is a must-try. With a hint of cumin, a splash of lime juice, and a ridiculously generous sprinkle of fresh cilantro, these sweet potatoes become a deliciously nutritious side dish.

They’re doused in olive oil, and I think they’re perfect for any grilling occasion.

Ingredients

• Sweet Potatoes: Rich in fiber and complex carbohydrates, naturally sweet.
• Olive Oil: Healthy fats, adds moisture, enhances flavors.
• Cilantro: Fresh, herbal notes, and a source of antioxidants.
• Cumin: Earthy flavor, aids digestion, and adds warmth.
• Lime Juice: Citrusy tang, adds brightness, and a touch of acidity.

Ingredient Quantities

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• 4 medium sweet potatoes, scrubbed
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon ground cumin
• Juice of 1 lime

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How to Make this

1. Heat your grill to medium-high.

2. Put the sweet potatoes in a big pot, and cover with cold water; add a pinch of salt. Bring the water to a boil, and then let the sweet potatoes cook until they’re just tender. You want them kind of halfway cooked, not too soft. I cooked them for about 15-20 minutes.

3. As the potatoes cool, whisk together in a small bowl the olive oil, cumin, lime juice, salt, and ground black pepper to your taste.

4. Once they are cool enough to handle, cut the sweet potatoes into rounds that are 1/2 inch thick.

5. Coat well the sweet potato slices with the olive oil mixture, brushing it onto both sides of the slices. The oil will allow the slices to bake rather than steam.

6. Put the sweet potato slices on the grill. Cook them for 3 to 4 minutes on each side, or until they show nice grill marks and are cooked completely.

7. Take the sweet potatoes off the grill and place them on a serving platter.

8. Scatter the finely minced fresh cilantro over the sweet potatoes after they have come off the grill.

9. If desired, adjust seasoning with additional salt and pepper.

10. As a warm and tasty side dish, serve the sweet potatoes.

Equipment Needed

1. Grill
2. Large pot
3. Small bowl
4. Whisk
5. Knife
6. Cutting board
7. Basting brush
8. Serving platter

FAQ

• Q: Can I use regular potatoes instead of sweet potatoes?A: This recipe is specifically created for sweet potatoes because of their natural sweetness and texture. However, you can certainly try it with white potatoes if you prefer.
• Q: Do I need to peel the sweet potatoes before grilling?A: No, peeling is not necessary. Just be sure to scrub them clean; the skin adds texture and flavor.
• Q: Can I prepare this recipe in advance?A: Yes, you can partially cook the sweet potatoes in boiling water, then finish them on the grill just before serving.
• Q: Is it possible to bake these sweet potatoes instead of grilling?A: You can indeed bake them at 400°F (200°C), until they become tender, and then finish them off with the lime juice and cilantro.
• Q: How long should I grill the sweet potatoes?A: Cook them on the grill for about 3-5 minutes per side, or until they display beautiful grill marks and are totally done.
  B: Serve them up with some form of bread, as is customary.
  C: Alternatively—and we recommend this—serve them with no bread and no hesitation.
  D: Come to think of it, serve them any way you like.
• Q: Can I substitute dried cilantro for fresh cilantro?A: Fresh cilantro is recommended for its vibrant flavor, but in a pinch, use about half the amount of dried cilantro.
• Q: How do I know when the sweet potatoes are done?This is a description of how grilled veggies should taste.

  B: The taste of grilled vegetables should be tender (not mushy) when a fork is inserted into them, and they should have a hint of char from the grill.

Bobby Flay Grilled Sweet Potatoes Recipe Substitutions and Variations

1/4 cup avocado oil instead of olive oil
Cilantro is not the only fresh herb you can put on a taco. Try its grassy cousin, parsley, instead. Chopped fresh parsley—that elusive taco topping—brings a flavorful, slightly peppery crunch to the taco. Plus, it pairs beautifully with spiced meats, citrusy sauces, and the pickled veg that often top tacos.
1 tsp smoked paprika, instead of ground cumin
Juice from 1 lemon instead of lime

Pro Tips

1. Parboil with Care To ensure the sweet potatoes don’t overcook while boiling, prick them with a fork after about 15 minutes to check for tenderness. They should be soft enough to insert the fork, but not so soft that they fall apart.

2. Even Slicing For uniform grilling, slice the sweet potatoes evenly. Consider using a mandoline slicer if available to achieve consistent 1/2-inch thick rounds, ensuring even cooking and attractive grill marks.

3. Flavor Infusion Before grilling, allow the sweet potato slices to marinate in the olive oil mixture for about 10-15 minutes. This helps them absorb more flavor from the cumin and lime juice, enhancing taste.

4. Grill Temperature Control Make sure your grill is properly preheated to medium-high heat before adding the sweet potatoes. If needed, adjust the heat to maintain constant grilling temperature, preventing sticking and ensuring the slices develop those sought-after grill marks.

5. Crispiness Tip For extra crisp edges, lightly oil the grill grates before adding the sweet potatoes. This not only prevents sticking but also adds a slight crisp to the outside edges, enhancing texture.