Easy Grilled Sweet Potatoes with Spicy Aioli Dip
A vibrant, comforting dish that pairs caramelized, smoky-sweet grilled sweet potatoes with a creamy, tangy, and slightly fiery aioli. This recipe keeps things simple with pantry-friendly ingredients, vibrant off-the-grill flavors, and a dip that adds a punch of heat without overpowering the sweetness of the potatoes. Perfect for weeknights or a casual weekend gathering.
Ingredients
- 4 medium sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon hot sauce or sambal
- 1/2 teaspoon smoked paprika (optional)
- pinch salt for aioli
Instructions
- Preheat the grill to medium-high heat. If you’re using a grill pan, heat it on the stove instead.
- In a large bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- Grill the wedges directly over the heat, turning occasionally, for about 10–12 minutes or until tender and nicely charred on the edges.
- While the potatoes cook, whisk together the aioli ingredients: mayonnaise, lemon juice, minced garlic, hot sauce, smoked paprika (if using), and a pinch of salt. Set aside to let the flavors meld.
- Taste and adjust the seasoning of the aioli as desired. If you like it spicier, add a bit more hot sauce.
- Serve the grilled sweet potatoes warm with a generous dollop or drizzle of the spicy aioli. For extra color, finish with a light squeeze of lemon and a pinch of fresh herbs if you have them.