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.
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.