Grilled Sweet Potatoes Chips are the better version of sweet-potato fries. Cut sweet potatoes into chunky rounds and grill them until they are deeply caramelized on the outside and soft and silky on the inside—you’ll have a favorite new side that is good for you and tastes great!
Peel the sweet potatoes and slice into ½-inch thick slices. Brush lightly with olive oil.* This is key to the success of the recipe, so don’t eliminate the oil. Heat your Spark to 450°F.
Just before putting on the grill, season liberally with salt. Place rounds directly on the cooking grate, around the perimeter of your main course if grilling at the same time, and grill about 10-15 minutes on each side or until well-marked.
When soft and tender, remove from grill, sprinkle with salt if necessary and serve immediately. They are best still hot, like French fries.
*TIP: If you are making these for a crowd--as I do a lot--put the potatoes in a re-sealable plastic bag, add the oil and massage to coat all surfaces—this method works best and it the fastest and easiest to boot.