Grilled Sweet Potato Fries Recipe

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Everyone will gobble up these spicy grilled sweet potato fries topped with honey and salty queso fresco. Serve them as a fun appetizer or alongside burgers or your favorite grilled protein. Microwaving the sweet potatoes before they hit the grill ensures the fries will be tender throughout and helps them cook up quickly.

By
Pam Lolley
Pam Lolley
Pam Lolley

Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living.

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Published on June 9, 2019
Grilled Sweet Potato Fries
Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
20 mins
Total Time:
35 mins
Yield:
6 serves

Ingredients

  • 3 large unpeeled sweet potatoes (about 2 1/2 lb.), each cut into 8 wedges

  • 2 1/2 tablespoons olive oil, divided

  • 1 teaspoon chili powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon honey

  • 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

  • 1 tablespoon chopped fresh chives

Directions

  1. Preheat grill to medium (350°F to 400°F). Toss together sweet potatoes and 1 1/2 tablespoons of the oil in a microwavable bowl. Cover with plastic wrap; microwave on HIGH until tender when pierced with a knife, about 8 minutes, tossing and re-covering after 4 minutes. Let cool 15 minutes.

  2. Add chili powder, salt, pepper, and remaining 1 tablespoon oil to sweet potatoes; toss to coat.

  3. Place sweet potatoes, cut side down, on oiled grates; grill, uncovered, until charred and tender, 2 to 3 minutes per cut side. Remove from grill. Drizzle evenly with honey; sprinkle with queso fresco and chives.

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