Grilling
Grilled Sweet Potato Fries
Description
How to make Grilled Sweet Potato Fries. Crispy on the outside, tender on the inside, with a sweet, smoky chipotle–brown sugar kick. Delicious and healthy!
Ingredients
- 4 large sweet potatoes scrubbed with skin on
- 2 tablespoons kosher salt plus 1 teaspoon, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar light or dark
- 1 teaspoon ground chipotle chile pepper NOT cayenne pepper. If using cayenne, reduce to 1/4 teaspoon
- Chopped fresh cilantro optional for serving
Directions
- Place the whole potatoes in a large pot of cold water. Add 2 tablespoons salt, then bring to a gentle boil. Let boil until the potatoes are tender, but still quite firm, about 10 to 15 minutes. You should be able to pierce them with a fork somewhat easily, but the potatoes should still be too firm too eat. Drain and let cool slightly. Heat the grill to medium (about 400 degrees F).
- Slice each potato in half lengthwise, then slice each half into 4 to 6 wedges, depending on the size. Each wedge should be about 1/3 inch thick. As you slice the potatoes, peel off their skins (they should come off easily). Place the wedges in a bowl, then drizzle with olive oil. Sprinkle with brown sugar, chipotle chile pepper, and the remaining 1 teaspoon salt. Toss to coat.
- Grill the sweet potato fries on each side until they’re lightly golden brown, have some grill marks (depending upon your preference) and are tender, about 6 minutes total. Remove to a serving platter. Enjoy hot, sprinkled with cilantro as desired.
