The first time I grilled sweet potatoes, I wasn’t expecting much. I thought they might fall apart or be too soft. But once they came off the grill — slightly charred, caramelized around the edges, and still tender in the center — I was hooked. And the honey drizzle at the end? That was my little twist. Now it’s one of those simple side dishes I keep coming back to, especially when I want something easy, comforting, and just a little bit sweet.

Ingredients

• 2 large sweet potatoes, peeled and sliced into ½-inch rounds

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp honey (warm slightly for drizzling)

• Optional: pinch of cinnamon or fresh thyme for garnish

Instructions

1. Bring a large pot of water to a boil. Add sweet potato slices and cook for 5–6 minutes until just fork-tender. Drain and let cool slightly.

2. Preheat your grill to medium-high.

3. Brush both sides of the sweet potato slices with olive oil and season with salt and pepper.

4. Grill for 3–4 minutes per side, until grill marks appear and edges start to caramelize.

5. Remove from the grill and drizzle immediately with warm honey. Garnish with a sprinkle of cinnamon or fresh herbs if desired. Serve warm.

Sarah’s Tips

• Boiling first helps the sweet potatoes cook through without burning on the grill.

• Want a little kick? Add a touch of chili powder or smoked paprika before grilling.

• This dish pairs beautifully with grilled chicken, pork chops, or black bean burgers.

Nutrition (Per Serving):

• Calories: 180

• Protein: 2g

• Carbs: 28g

• Fat: 7g

• Fiber: 4g

• Sugar: 10g