Time 25m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.
Time 35m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds. Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter. Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper., Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion. Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Slice and split your sweet potatoes and apple between two tinfoil packages (two strips of tinfoil folded together). Top each with half the butter and brown sugar and a few dashes of cinnamon (optional). Close the tinfoil packages and put on the grill on medium/low heat for approximately 40 minutes, turning half way through. Make sure you don’t burn, brown sugar doesn’t taste good burnt.
Time 55m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Cut two pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil. Spread cut side with butter. Sprinkle with salt and pepper. Fold foil over potatoes and seal tightly. Grill covered, over medium hot heat for 50 minutes, or until tender, turning once. To serve, fluff potatoes with a fork and drizzle with honey.
Time 25m Yield 8 servings. Number Of Ingredients 8 Steps:
Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with oil, salt and pepper. , In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally. , In a large bowl, mix remaining ingredients; add potatoes and toss to coat.
