Grilled Sweet Potatoes with Garlic Aioli

Smoky, caramelized sweet potatoes finished with a zesty, healthy aioli—simple enough for campfire cooking, fancy enough for a highlight reel.

Serves: 2

Cook Method: Charcoal, gas grill, or cast iron over fire

Prep Time: 10 minutes
Cook Time: 20 minutes
Macros (per serving):

• Calories: ~230

• Protein: ~2g

• Carbohydrates: ~24g

• Fat: ~14g

Ingredients

For the Sweet Potatoes:

• 2 small sweet potatoes (or 1 large), peeled and sliced into 1/2-inch rounds

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 tsp smoked paprika

• 1 tsp garlic powder

For the Garlic Aioli:

• 1/4 cup plain Greek yogurt (2% or whole)

• 1 tbsp mayonnaise

• 1 clove garlic, minced or grated

• 1 tsp lemon juice

• Salt and pepper to taste

Instructions

1. Parboil the Sweet Potatoes:
   Bring a pot of salted water to a boil. Add sweet potato slices and parboil for 2–3 minutes until slightly softened. Drain and pat dry.

2. Season:
   Toss sweet potatoes with olive oil, salt, pepper, and optional smoked paprika or chili powder.

3. Grill:
   Preheat grill or cast iron skillet to medium heat. Grill sweet potatoes for 4–5 minutes per side, until grill marks form and centers are tender.

4. Make the Garlic Aioli:
   In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper. Taste and adjust seasoning.

5. Serve:
   Arrange grilled sweet potatoes on a plate and drizzle with garlic aioli. Garnish with chopped parsley or scallions, if desired.

   Tips

• Parboiling ensures soft centers without burning on the grill.

• Garlic aioli can be made ahead and stored chilled for up to 3 days.