This recipe is a summertime game-changer.
It's summer. It's not baked sweet potato time, and it certainly isn't sweet potato pie season (okay, any season is sweet potato pie season). This summer, we're ready to convince you that these sweet spuds belong on one place, and one place alone: The grill.
"Just when you thought sweet potatoes couldn’t get any better, they got the grill makeover. The result? Crunchy and charred on the outside, extra sweet and creamy on the inside. We love cutting them on a diagonal into 1/4-inch wedges, but feel free to slice into circular rounds if you’d like. Coat with olive oil, season with salt, and lay the slices down onto the hot grates," explains Claudia Sidoti, Head Chef and Recipe Developer at HelloFresh. "Cover and cook until tender and grill marks start to appear, five-to-eight minutes per side (depending on how thick your wedges or slices are)."
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There you have it. Sweet potatoes, but better. Simple, unfussy, delicious. Who's ready to dive into a pile of charred, smoky perfection?