Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema

Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema is a celebration of contrast: warm, smoky, and slightly spicy potato slices partnered with a cool, creamy avocado crema. It’s the kind of dish you can make for a relaxed weeknight, yet it’s polished enough to serve to friends. The sweetness of the potato plays off the chili spice and the brightness of lime and cilantro, while the crema adds richness without weighing you down. Ready in under an hour, it’s a delicious way to explore grilling if you’re craving something cozy but fresh.

Why You’ll Love This Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema

There are a few things that make this recipe special. The sweet potatoes develop a caramelized crust from a simple chili oil rub, introducing warmth and a gentle heat that isn’t overpowering. Grilling concentrates their natural sweetness, giving every bite a smoky, sun-warmed flavor. The avocado crema is the perfect counterpoint—creamy, tangy, and bright with lime and cilantro. It’s also remarkably versatile: you can spoon it over other grilled veggies, use it as a dip for crudité, or dollop it onto bowls with grains and beans for a hearty vegetarian meal.

Ingredients for Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema

• 2 large sweet potatoes — scrubbed and sliced into 1/2-inch thick rounds or wedges for even grilling.
• 2 tbsp olive oil — helps the spices cling and creates a crispy exterior.
• 1 tsp smoked paprika — brings a gentle smoke and depth.
• 1 tsp ground chili powder — the primary heat and flavor note.
• 1/2 tsp ground cumin — earthy warmth that echoes the grill aroma.
• 1/2 tsp garlic powder — a quick, savory boost.
• 1/4 tsp salt and 1/4 tsp black pepper — to balance flavors.
• 1 ripe avocado — the creamy base for the crema.
• 1/4 cup plain Greek yogurt or sour cream — lightens the crema while keeping it rich.
• 1 tbsp fresh lime juice — brightness that lifts the crema.
• 1/4 cup cilantro leaves — herbaceous lift and color.
• Salt to taste — as needed for balance in the crema.
• Lime wedges — for serving, a final squeeze of fresh acidity.

Step-by-Step Guide to Making Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema

1. Preheat and prep: Heat your grill to a steady medium heat. If you’re using a grill pan, preheat it on the stove. This ensures a good sear on every slice.
2. Prepare the potatoes: Slice the sweet potatoes evenly so they cook at the same rate. In a small bowl, whisk together olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper.
3. Toss with spice oil: Toss the potato slices in the spice oil until each piece is glossy and coated with a thin layer of seasoning.
4. Grill the potatoes: Place the slices on the grill. Cook for about 8–12 minutes, turning once, until the outside is crisp and the centers are tender. The exact time depends on thickness and heat, so peek for a golden crust and soft interiors.
5. Make the crema: While the potatoes cook, scoop the avocado into a blender. Add Greek yogurt, lime juice, cilantro, and a pinch of salt. Blend until creamy and smooth. If needed, thin with a teaspoon of water to reach a pourable consistency.
6. Finish and taste: Give the crema a quick taste and adjust with more lime juice or salt if desired. The crema should be bright and balanced.
7. Serve: Transfer the grilled potatoes to a platter, drizzle with avocado crema, and garnish with extra cilantro and lime wedges for a fresh finish. Enjoy immediately while they’re warm.

Timing & Preparation Details

• Active prep time: about 15 minutes
• Grilling time: 8–12 minutes, depending on thickness and grill heat
• Chill/rest: No chilling is required, but you can let the crema sit for a few minutes to thicken slightly if you like
• Make-ahead tips: You can prepare the crema up to 1 day ahead and store covered in the refrigerator; re-blend briefly before serving
• Best moment to serve: Right after grilling, while the potatoes are warm and the crema is fresh

Nutritional Snapshot

Approximate per-serving nutrition for a 4-serving recipe: 320 calories, 7 g protein, 34 g carbohydrates, 16 g fat, 5 g fiber, 210 mg sodium. Values may vary with ingredient brands and portion sizes.

Frequently Asked Questions

What can I substitute for avocado crema if someone has an avocado allergy?

You can use a creamy yogurt-cucumber dip or a light tahini-lemon sauce for a similar texture and brightness. Start with equal parts yogurt and lemon or lime juice, thin as needed with water.

Can I bake these potatoes instead of grilling?

Yes. Preheat the oven to 425°F (220°C). Toss the potatoes in the spice oil and spread on a sheet pan. Bake 20–25 minutes, flipping halfway, until crisp and tender. Finish with the crema as a topping.

Is this dish suitable as a main course or should it be a side?

It works beautifully as either. For a lighter main, pair with a grain bowl or a hearty green salad. For a side, serve it alongside grilled vegetables or a protein like beans or feta-stuffed peppers.

Chili-Rubbed Grilled Sweet Potatoes with Avocado Crema

Bright, smoky, and positively comforting, this recipe pairs charred, chili-kissed sweet potato slices with a creamy, zesty avocado crema. The grilling adds a subtle caramelized bite, while the crema brings cool, buttery texture and a splash of citrus. It’s a crowd-pleasing vegetarian main or a vibrant side that comes together with simple pantry staples.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 2 large sweet potatoes, scrubbed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/4 cup plain Greek yogurt or sour cream
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves
• Pinch additional salt to taste
• 1 lime wedges, for serving

Instructions

 

• Preheat your grill to medium heat. If you’re using a grill pan, heat it over medium heat on the stove until hot.
• Slice the sweet potatoes into 1/2-inch thick rounds or long wedges so they cook evenly and grill marks develop nicely.
• In a small bowl, whisk together olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss the potato slices in the spice oil until well coated.
• Grill the potatoes, turning once, until tender and deeply golden with crisp edges, about 8–12 minutes depending on thickness. You want them just tender in the center.
• Meanwhile, prepare the avocado crema: in a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy. If it’s too thick, whisk in a splash of water or lime juice to reach a pourable consistency.
• Taste and adjust the crema with more lime juice or salt as needed.
• Serve the grilled sweet potatoes warm, topped with a generous drizzle of avocado crema. Garnish with extra cilantro and lime wedges for a bright finish.