There’s something about the smoky char combined with the natural sweetness of potatoes that makes this side irresistible. This Grilled Sweet Potatoes with Garlic Aioli Recipe brings those flavors together beautifully, giving you a dish that’s both simple and incredibly satisfying in every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Grilled Sweet Potatoes with Garlic Aioli Recipe
- Top Tip
- How to Serve Grilled Sweet Potatoes with Garlic Aioli Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Grilled Sweet Potatoes with Garlic Aioli Recipe
Why You'll Love This Recipe
I’ve made grilled sweet potatoes quite a few ways, but pairing them with homemade garlic aioli takes things up a notch. It’s a combo that’s somehow both rustic and elegant, perfect for weeknight dinners or serving guests.
- Easy Flavor Boost: The garlic aioli gives a creamy, tangy kick that brings out the best in the sweet potatoes.
- Perfect Texture: You get tender sweet potatoes with just the right amount of smoky crispiness from the grill.
- Simple Prep: No fancy ingredients or complicated steps—just wholesome, fresh stuff.
- Versatile and Customizable: You can tweak the herbs, spices, or aioli to suit your taste or dietary needs easily.
Ingredients & Why They Work
Each ingredient plays a role in balancing flavor and texture. The sweet potatoes provide a naturally sweet base, while the garlic aioli complements with creaminess and zing. Choosing fresh herbs and quality olive oil really makes a difference here.
- Sweet potatoes: Look for firm ones with smooth skin—this means they’re fresh and sweet.
- Olive oil: Adds subtle richness and helps all those seasonings adhere while grilling.
- Fresh thyme: Optional but highly recommended for that earthy herbal note.
- Sea salt and ground pepper: Classic seasoning that enhances the natural flavors without overpowering.
- Greek yogurt: Makes the aioli light and tangy, balancing the richness of mayo.
- Mayonnaise: Creates that creamy texture in the dip that pairs beautifully with the smoky potatoes.
- Lemon juice: Adds brightness and cuts through the richness of the aioli.
- Garlic clove: Minced fresh garlic packs a punch of flavor that wakes up the dish.
- Fresh parsley: For garnish, it adds freshness and a pop of color.
Make It Your Way
This is one of those recipes where a few tweaks can make it feel totally your own. I usually keep it simple, but sometimes I add smoked paprika for a smoky depth or swap out thyme for rosemary depending on what’s in my garden.
- Variation: I once added a sprinkle of chili flakes to the aioli for a spicy kick—totally changed the vibe and I loved it.
Step-by-Step: How I Make Grilled Sweet Potatoes with Garlic Aioli Recipe
Step 1: Parboil the Sweet Potatoes for Perfect Tenderness
I start by placing the sweet potatoes in a big pot filled with cold, salted water and bring it to a boil. The goal here is to cook them just enough to soften but not fall apart—about 10 minutes usually does it. They should feel tender but still firm when pierced. This step makes sure the potatoes cook evenly on the grill without burning on the outside.
Step 2: Slice and Season with Love
After draining and letting the sweet potatoes cool enough to handle, slice them lengthwise in half and then into wedges. In a small bowl, I mix olive oil, fresh thyme, salt, and pepper. Then, I brush that mixture all over the potato wedges. This step infuses the potatoes with flavor and helps them develop those gorgeous grill marks.
Step 3: Grill Until Gorgeous
Preheat your grill to medium-high and oil the grates lightly. Lay down the wedges and let them cook undisturbed until you see nice charred grill marks—around 3-4 minutes per side. Flip once and keep grilling until the potatoes are tender on the inside with a slightly crispy exterior, about 7-8 minutes total. Watch closely; you don’t want them too soft or burnt.
Step 4: Whip Up the Garlic Aioli
While the potatoes cook, mix Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Give it a taste and adjust seasoning as needed—the fresh garlic is key here for that punchy, savory flavor.
Step 5: Serve and Garnish
Arrange the grilled sweet potato wedges on a platter, dollop or drizzle with garlic aioli, and finish with some fresh chopped parsley if you like that pop of color and freshness. It looks inviting and tastes incredible.
Top Tip
I’ve grilled sweet potatoes many times, and these tips make all the difference to get that perfect texture and flavor combo.
- Don’t skip parboiling: This step ensures soft insides without burning the outside on the grill.
- Brush with oil right before grilling: Keeps them from sticking and helps form a crisp outer layer.
- Use fresh garlic in the aioli: It makes the flavor bright and vibrant, not dull or overpowering.
- Watch your grill temperature: Too hot can char too fast; medium-high heat cooks evenly and prevents burning.
How to Serve Grilled Sweet Potatoes with Garlic Aioli Recipe
Garnishes
I love adding fresh parsley for that vibrant green contrast and subtle herbal brightness. You could also sprinkle some smoked paprika or a dash of chili flakes if you want an extra kick or a pop of smoky color.
Side Dishes
This goes beautifully alongside grilled chicken, a fresh green salad, or even paired with black bean burgers for a hearty vegetarian meal. The garlic aioli also makes it a fun appetizer dip for parties.
Creative Ways to Present
For a dinner party, I like serving the wedges stacked in a decorative bowl with the aioli in a small dipping bowl in the center, garnished with lemon wedges and herbs. It’s an inviting centerpiece and encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled sweet potatoes in an airtight container in the fridge. They keep well for up to 3 days, though I recommend enjoying them sooner for the best texture and flavor.
Freezing
I don’t typically freeze grilled sweet potatoes because the texture can change once thawed, but if you need to, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag to keep them crispier.
Reheating
To bring back that grilled charm, reheat leftovers in a hot oven or toaster oven at 375°F for about 8-10 minutes instead of the microwave. This prevents sogginess and revives the crispy edges.
Frequently Asked Questions:
Parboiling sweet potatoes before grilling is crucial because it softens the inside without overcooking the outside on the grill. Skipping this can leave you with burnt edges and undercooked centers.
You can achieve similar results by roasting the sweet potatoes in a hot oven or using a grill pan on the stove, brushing them with the oil and seasoning mixture just like in the recipe.
When stored in an airtight container in the fridge, the garlic aioli keeps fresh for up to 4 days. Always give it a quick stir before serving if it separates slightly.
Yes! The sweet potatoes themselves are naturally gluten-free. For a vegan aioli, swap the Greek yogurt and mayonnaise for dairy-free and egg-free alternatives like coconut yogurt and vegan mayo.
Final Thoughts
Honestly, I keep coming back to this Grilled Sweet Potatoes with Garlic Aioli Recipe because it hits a sweet spot between comfort food and classy side. It’s so approachable but feels like a little celebration every time. I hope you give it a whirl—you'll enjoy how effortlessly it elevates any meal.
Print
Grilled Sweet Potatoes with Garlic Aioli Recipe
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Sweet Potatoes recipe features tender, smoky sweet potatoes seasoned with olive oil, thyme, sea salt, and pepper, paired perfectly with a creamy homemade garlic aioli dipping sauce for a delicious and healthy side dish or appetizer.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, scrubbed well
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped (optional)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- Fresh parsley, for garnish (optional)
Garlic Aioli Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from one lemon (2-3 tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Parboil Potatoes: Place sweet potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for about 10 minutes until the potatoes are slightly resistant when pierced with a knife or fork. Drain and allow to cool.
- Slice Potatoes: Once cool enough to handle, slice the potatoes in half lengthwise, then cut each half into wedges.
- Season Potatoes: In a small bowl, combine olive oil, chopped thyme if using, sea salt, and ground pepper. Brush this mixture evenly over the sweet potato wedges.
- Grill Potatoes: Preheat the grill to medium-high heat and lightly oil the grill rack. Place the seasoned sweet potato wedges on the grill and cook for 7-8 minutes, turning once, until grill marks appear and potatoes are cooked through.
- Prepare Garlic Aioli: In a separate bowl, mix together Greek yogurt, mayonnaise, lemon juice, minced garlic, and salt and pepper to taste until smooth and creamy.
- Serve: Arrange the grilled sweet potato wedges on a serving plate, garnish with fresh parsley if desired, and serve with the garlic aioli dipping sauce.
Notes
- For a smoky flavor, soak wooden skewers in water before grilling if using them to hold potato wedges.
- Use olive oil spray for an even lighter coating on the sweet potatoes.
- Substitute mayonnaise with Greek yogurt for a healthier aioli.
- If you don't have a grill, these sweet potatoes can also be cooked in a grill pan or baked in the oven.
- Adjust seasoning of aioli to taste, adding more lemon juice or garlic if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
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