Maple Bourbon Grilled Sweet Potato Rounds
Sweet, smoky, and a touch of bourbon warmth come together in this grilled sweet potato rounds recipe. Thinly sliced, lightly seasoned, and glazed with a maple-bourbon reduction, these rounds cook quickly on the grill and get caramelized edges that are downright irresistible. Perfect as a side dish, a colorful appetizer, or a cozy addition to any weeknight dinner.
Ingredients
- 2 large sweet potatoes, washed and peeled
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Optional pinch of chili flakes for heat
Instructions
- Preheat your grill to medium heat. If using a grill pan indoors, heat it over medium heat on the stove.
- Slice the sweet potatoes into 1/4-inch rounds. Try to keep them uniform in thickness for even grilling.
- In a large bowl, toss the rounds with olive oil, salt, pepper, cinnamon, and smoked paprika until evenly coated.
- In a small bowl, whisk together maple syrup, bourbon, and a pinch of chili flakes (if using). This will be your glaze.
- Grill the potato rounds in a single layer, flipping once, until both sides are tender and lightly charred, about 3–4 minutes per side.
- Brush the rounds with the maple-bourbon glaze during the last minute of grilling, allowing the sauce to caramelize a bit without burning.
- Remove from the grill and let rest for a couple of minutes. Serve warm as a side or appetizer.