We grillinnnnnnnn’! I told you all about my serious relationship with our new grill, right? Right. Grilled fish tacos with the most ridonculous strawberry avocado salsa, grilled balsamic asparagus…we just can’t stop. Except on days like yesterday when the humidity outside mirrors the grill—then we can stop. So, grilled sweet potatoes. Have you tried it? Are hooked? Cheating on the oven? Same same. The best part about grilling sweet potatoes is how fast it is. Like, ten minutes fast. Compared to the 30ish minutes it takes to do the same thing in the oven, that’s pretty rad. You also don’t get those delish grill marks in the oven, no sir. Now the trick to the yummiest grilled sweet taters is slicing them nice and thin. Or else they’ll be al dente and this isn’t spaghetti, yo. The other trick is making sure you use a high heat oil because grills are HAWT and the smoke point of extra virgin olive oil is around 400°. We don’t want those lovely fatty acids oxidizing now do we? I use avocado oil, but you could also use grapeseed oil. I love chowing down on these as a side dish paired with my Tomato Basil Veggie Burgers or Avocado Bean Burgers. For dessert, Chocolate Drizzled Fruit Kebabs of course! Ugh, isn’t grilling season the bestest? I’ve been loving using thick and creamy Greek yogurt for making dips lately, just like in my BBQ Tofu with Jalapeño Yogurt Sauce. So so refreshing right from the fridge with crunchy corn tortilla chips or leftover grilled veggies. If you’re dairy-free, you could try your favorite dairy-free yogurt or blend up some soaked cashews with water and the rest of the ingredients for a similar effect. I’ve also added avocado and za’atar with fab results. Looking for more sweet potato inspo? Check out these Vegan Stuffed Sweet Potatoes with Black Beans! Get your grill on and thank me later.
