Sweet potato fries are all the rage now with multiple restaurant chains featuring them including some fast food places. Why is this the latest tuber trend? Because sweet potatoes are not their boring, white, bland cousin the regular potato. They have character. They have elan. Panache. These spuds have style. You can call it a fad and wait for it to pass you buy like leg warmers or mullets or you can embrace the wonderful sweet tater train to deliciousness. And since I’m the Grillin’ Fool, I’ll take mine grilled, thank you….
This is another one of those extremely simple recipes in which the slicing of the potatoes into fries will take more effort than any other step.
4 sweet potatoes, boiled for 15 minutes and sliced into fries
1/4 cup olive oil
1/4 cup of your favorite rub
shaved slivers of asiago cheese
parlsey, rough chopped for color and garnish
Before grilling, rinse your sweet potatoes and then put them in a pot of water and boil for 15 minutes:
Then move the taters to another pot and hit them with cold water to halt the cooking process:
Leave them in the cold water until you can’t feel any heat at all resonating from inside the sweet potato. Then slice into long french fries. The longer they are, the less will be lost between the grates when grilled:
Then drizzle with olive oil and shake on your favorite rub:
This rub is from Tasty Licks BBQ Company. It’s their Original Smokin’ Good BBQ Rub:
I used to be a huge proponent of only using my own, homemade rubs, but then I had kids and had to economize my time. This is a really great rub and my wife loves it. So far I’ve had it on shrimp as well and both were outstanding.
It will take 2-3 applications of the rub to work it through the sweet potato fries:
Prepare the grill for medium high heat, in this case my Char-Broil Tru Infrared, and put the fries on the grill perpendicular to the grill grates:
One other note, tongs are great for moving individual fries around, but to flip many at once, use a steel turner such as this:
You may notice that there is quite a lot of water on that spatula as well as the grill two picks above. That’s because it was pouring down rain. This pic doesn’t quite capture that, but you get the idea:
Keep flipping the grilled sweet potato fries until you get some nice grill marks on as much of the potatoes as possible and realize that you will lose many in between the grill grates while grilling them. Once there is a good amount of charring, remove from the heat, top with slivers of asiago (or grated) and a couple pinches of coarse chopped flat leaf parsley:
These aren’t going to be the crispy fries straight from a deep fryer, nor will they have the calories, but will still be packed with flavor. Special thanks to my wife for the inspiration for this recipe. Also, you will lose quite a few in the grill grate. There’s no way around it.
If you have any questions about the grilled sweet potato fries, feel free to leave them below or shoot me an email.
If you would like other sides and appetizers, click here.
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- 4 sweet potatoes
- ¼ cup olive oil
- ¼ cup of your favorite rub
- shaved slivers of asiago cheese
- parlsey, rough chopped for color and garnish
- Rinse the sweet potatoes and boil in a pot for 15 minutes
- After 15 minutes, remove from the boiling water and run under cold water to stop the cooking process
- Slice into french fries and fire up the grill for high heat grilling
- Coat the fries with the rub, working it in with your fingers
- Place the fries on the grill perpendicular to the grill grates
- Keep flipping until you have nice grill marks throughout the batch
- Remove from the heat, sprinkle with the shaved cheese and parsley