Grilled Sweet Potatoes in Foil

These grilled sweet potatoes in foil are the perfect side dish to serve alongside a burger at your next summer barbecue, and they are so simple to make!

5 from 10 votes

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Prep Time 5

Cook Time 30

Rest Time 5

Total Time 40

Course Side Dish

Cuisine American

Servings

Calories 104 kcal

Equipment

Grill
Aluminum Foil

Ingredients

3 Sweet Potatoes medium
2 tablespoon Olive Oil extra virgin
½ teaspoon Rosemary crushed
¼ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

Turn on your grill.
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.
Wrap the potatoes up securely in 2 layers of aluminum foil (about 12x15 inches)
Grill for 30 minutes, flipping them over halfway through.
Remove from the grill and let sit for 5 minutes. Open carefully and serve.

Notes

If your grill has a temperature gauge, heat it up to 400-450 degrees.
It is entirely up to you whether you peel your potatoes or not. Leaving the skin on will provide you with some extra fiber; just be sure to wash them well.
Crush the rosemary by pulsing in a coffee grinder for a few seconds or place between two pieces of waxed paper or in a heavy-duty food storage bag and run a rolling pin over them.
Feel free to mix up the spices as you like. Sometimes I will add cumin, cayenne pepper and/or chili powder to spice it up.
I've also made them with sliced onions and peppers, which is delicious too!

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