This Grilled Sweet Potato recipe is sure to become a summer staple. A little seasoning, a little char, and a little dip in some avocado aioli make grilled sweet potatoes extra super delicious. Grill sweet potatoes with the skin on for extra crisp and the lid closed for extra tender flesh.
Make the aioli dipping sauce. Combine the garlic and lime juice in a food processor. Pulse 10-12 times until the garlic is pulverized. Sprinkle with salt, then let sit for 10 minutes to macerate (this will remove some of the bitterness from the garlic). Add the avocado and mayonnaise, then pulse until all ingredients are well-combined and the mixture is smooth.
Heat a grill to medium-high (400°F) heat.
Cut the potatoes into wedges, then transfer to a large mixing bowl. Add the olive oil, salt, pepper, garlic powder, and paprika; toss with your (clean) hands until each wedge is evenly coated with oil and seasonings.
Arrange the wedges on the grill in an even layer with half-inch spacing between each. Close the lid and grill for 5 minutes. Open the lid, flip the wedges, and grill 4-5 minute more with the lid closed, until lightly charred on the outside and tender on the inside.
Remove from the grill and serve immediately with aioli dipping sauce.