Grilled Sweet Potato Fries with Garlic-Gochugaru Butter

While some people make summer to-do lists, I make summer to-cook lists. And as soon as the temperature creeps above 60 degrees, I start to think about all the things I want to grill. First up? A big tray of sweet, spicy, buttery Grilled Sweet Potato Fries. 

The method is straightforward — simply season potato wedges, grill for a few minutes per side, and toss with a ton of goodness like garlic, butter, and gochugaru. If you’re not familiar with gochugaru, or Korean chili powder, it offers a sweet(ish) heat with more complexity than your typical red pepper flake. Feel free to swap in any dried chili powder if you don’t feel like adding gochugaru to your grocery list.

Charred on the outside, creamy on the inside, and tossed with flavorful spices, Grilled Sweet Potato Fries make the ultimate side dish for hot dogs, hamburgers, or whole grilled chicken. Or, skip the meat and serve them front-and-center with a simple mixed greens and herb salad. They’re just special enough for a satisfying vegetarian main that’ll excite the plant-based eaters at your BBQ more than a frozen veggie burger ever could. So, so much more.

How to make grilled sweet potato fries

First parcook the sweet potatoes. This ensures they’ll be creamy and cooked all the way through. If you skip this step and go straight to the grill, they might burn on the outside before they’re cooked through. Microwave them until tender or boil them briefly in salted water.

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Meanwhile, if using a gas grill, heat grill to high. If using a charcoal grill, heat coals in an even layer for medium heat. You can also make these on a grill pan on the stovetop or, to make oven grilled sweet potato fries, in the broiler. So many options! When the sweet potatoes are cool enough to handle, cut them into wedges. Toss them with olive oil, salt, and pepper. Taste a sweet potato and adjust seasoning as necessary. 

If using a gas grill, lower heat to medium. Add the sweet potatoes and cook, covered, until grill marks appear, 3-5 minutes. Flip and cook until lightly charred on the outside and tender on the inside, another 3-5 minutes more. Meanwhile, melt the butter, then add garlic to the butter while it’s still warm so it cooks slightly. Add gochugaru to the butter and whisk to combine.

Remove from the grill and transfer back to the rimmed baking sheet or to a serving platter. Drizzle with the garlic-gochugaru butter and toss. Top with Parmesan cheese and parsley, followed by flaky salt, if using. Taste and sprinkle with more salt if needed.

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Grilled Sweet Potato Fries with Garlic-Gochugaru Butter

(3 votes, average: 5.00 out of 5)

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side dish; dinner – American

By Samantha – Serves: 4

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 35 minutes

These sweet and spicy fries feature a topping of garlic-gochugaru butter for a final hit of flavor and richness. Swap in any red pepper flake if you don't have gochugaru.

Ingredients

• 3-4 small/medium sweet potatoes (1.5-2lbs)
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tbsp butter
• 1 large garlic clove, pressed or grated
• 1 1/2 tsp gochugaru or other red chili flake, or 2 tsp chili paste such as sambal oelek or gochujang
• 1/2 oz Parmesan cheese, finely grated (about 1/4 cup)
• 1/4 cup fresh parsley, finely chopped
• Flaky salt, for serving (optional)

Instructions

1

Parcook the sweet potatoes: Prick them all over with a fork, place on a microwave-safe plate, and microwave 3-5 minutes per side. Check for doneness; they should be easily pierced with a knife. If they are not done yet, microwave in 1 minute bursts until tender.

2

Meanwhile, if using a gas grill, heat to high. If using a charcoal grill, heat coals in an even layer for medium heat.

3

When the sweet potatoes are cool enough to handle, cut them into large wedges. On a large rimmed sheet pan, gently toss them with olive oil, salt, and pepper. Taste a sweet potato and adjust seasoning as necessary.

4

If using a gas grill, lower heat to medium. Scrape and generously oil the grates (this is key to prevent sticking). Add the sweet potatoes and cook, covered, until grill marks appear, about 3 minutes. Flip and cook until lightly charred on the outside and tender on the inside, 2-3 minutes more.

5

Meanwhile, melt the butter, then add garlic to the butter while it’s still warm so it cooks slightly. Add gochugaru to the butter and whisk to combine.

6

Remove from the grill and transfer back to the rimmed baking sheet or to a serving platter. Sprinkle with Parmesan and parsley, then drizzle with the garlic-gochugaru butter. Top with flaky salt, if using. Taste and sprinkle with more salt if needed.

Notes

If using an oven, heat broiler to low. Arrange sweet potatoes on a large sheet pan. Broil on low, turning occasionally, until sweet potatoes are lightly charred, about 3 minutes. If using a grill pan, heat to medium. Add the sweet potatoes and cook until grill marks appear, about 3 minutes. Flip and cook until lightly charred on the other side, another 2-3 minutes more.