Prep 10 mins
Cook 10 mins
Sweet potatoes... tuber of the Gods! This our favorite way to eat them off of the grill.
- 4 sweet potatoes, sliced 1/2 " thick
- 2 lemons, juice of
- 1⁄2 cup olive oil
- 1 tablespoon garlic salt
- 1 teaspoon ground pepper
- Blanch sweet potatoes in boiling water for 2 minutes, then drain and cool with cold water.
- Mix marinade ingredients in a ziplock bag or bowl, then add sweet potatoes and marinade for at least 15 minutes.
- Preheat grill to 450°F.
- Remove sweet potatoes from the marinade, shaking off excess marinade, and place them on the grill. Cook until golden brown, about 3-4 minutes per side.
This was the perfect marinade! I used 1/4 inch slices on an electric counter-top grill. After I grilled the sweet potatoes, I soaked some eggplant slices in the remaining marinade and grilled them, too! Thanks for sharing!
I love sweet potatoes, but usually dress them up with sweet toppings of melted butter and brown sugar. Marinating them in lemon juice with garlic was a new experience for me. I followed the blanching instructions exactly, but found that my 1/4" to 1/2" potato slices needed more time on the grill. The lemon is the dominate flavor for these potatoes. Hubby isn't a strong citrus fan and wavered a bit with these, but did clean his plate. Overall, these were a different side dish for a grilled meal. They have left me pondering other marinade combinations.
I made it exactly as stated. Great addition to grilled chicken or sandwiches. Served with a creamed horseradish sauce for dipping adds tang and creaminess.